Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball , each served with sauce. Parmo originated as "escalope Parmesan", a derivative of chicken parmigiana. In Naples, Parmigiana is also prepared using zucchini or artichokes in place of eggplants. Other dishes popular in Naples include "Parmigiana di melanzane", "spaghetti alle vongole" and "casatiello". In Australia, chicken parmigiana is a popular pub food, typically served with chips and salad. Chicken parmigiana is also served as the filling of a submarine sandwich. A similar dish is the chicken parmigiana. This dish is similar to the Italian dish known as "melanzane alla parmigiana". It is also sold as frozen slices and frozen parmigiana in small glass jars. Chicken parmigiana was known in Australia by the 1950s. A recipe for chicken parmigiana was published in "The New York Times" in 1962. Wright traces the origin of parmigiana to Naples.