My First Taste of New York City
Jordan Lorraine
jlorr454@uwsp.edu






Upon first arrival in a big city, it is customary to shake with fear at all the sights and sounds that are truly uncustomary for a young boy from the Midwest. It wasn’t until I sat down in a grubby looking pizzeria with a plate in front of me that I finally calmed down.  It wasn’t the famous, huge New York pizza slice that is polarized throughout the country, but instead chicken parmesan on a hero.
 
As it sat on its standard issue paper plate, wrapped in tin foil to keep its almost-too-much amount of chicken, cheese, and red sauce in one place. I felt a bit of calm wash over me; I thought, “This chicken parm and I are two peas in a New York pod. We’re both struggling to keep ourselves together in the middle of a city that’s pushing us to explode.”

From New York City Pizzerias to the Midwest, Jordan Lorraine brings the
New York staple, Chicken Parmesan, back home. Photo by Jordan Lorraine.
Whenever I so delicately tried to remove its foil coating, it almost exploded. Chicken parmesan on a hero is not a pretty dish to begin with, but when a random pizzeria makes it for you, presentation is not a factor.  They pack so much chicken, sauce, and cheese between two bready looking things that’s it’s practically an open-faced sandwich with emphasis on the open face and not on the sandwich.
 
Does the chicken parmesan look like it’s one of the best things you’ve ever eaten? No. Will you look attractive while trying to eat something so messy? Absolutely not. Will you look back nostalgically, possibly while writing a food column? Probably, yeah.
 
That first bite, though, makes the whole mess worth it. The second to the one hundredth bite, they also make it worth it too, even if it is after a day or two sitting in the fridge.
 
Truth be told, you can get a chicken parmesan anywhere in New York City; there are probably over five hundred pizzerias in the entirety of the city and each one probably makes chicken parmesan, in combination with veal, steak, eggplant and more. Combine that with regular restaurants that also make parmesans and you’re left with something that you can get anywhere.
                                                                
That first sandwich has the magic of nostalgia though. It will always exist in my memories as my first bite in the middle of Manhattan that gave a little spark of happiness to a lost Midwestern boy in the most fast paced and unrelenting city that I know.
 
 
 
 
 
 
Chicken Parmesan
Adapted from Tyler Florence’s recipe
 
Ingredients
   3 Tbsp. olive oil
   4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
   1/2 cup all-purpose flour
   2 large eggs, lightly beaten
   1 tablespoon water
   1 cup dried bread crumbs
   2 cups of mozzarella cheese
   Freshly grated Parmesan
 
1.   Preheat the oven to 450 degrees F.
2.   Cut the chicken in half so both halves are about half an inch thick. Put the flour in a shallow platter and season with salt and pepper. In another bowl, combine eggs and water, and then beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
3.   Heat tablespoons of olive oil over medium-high heat in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is hot, add the cutlets and fry for 4 minutes on each side until golden and crusty.
4.   At this point you top with your favorite red sauce. Might I suggest you use my red sauce recipe? After topping with red sauce, add the mozzarella and parmesan cheese to the top of red sauce and chicken and bake for 15 minutes.
5.   You can either eat the chicken parmesan by itself, on top of spaghetti or put it in a hero.