The Chew: New York Plate Of Mind
The Chew is taking a trip Coast To Coast this week, with stops so far in Atlanta and Boston. Now they’re highlighting some top recipes from the 23,000 restaurants packed into New York City, also known as the Big Apple, featuring a plethora of dishes, such as the Veal Parmigiana Hero.
Clinton Kelly was also excited to talk with Jennifer Grey later in the show, for the 25th anniversary of her movie Dirty Dancing. But first, all the co-hosts had different favorite foods from their current home of New York.
The Chew: New York Restaurants Review
Mario Batali said there’s nothing you can’t find among the city’s restaurants. Daphne Oz said that there is authenticity and freshness. Plus, you can get food delivered 24 hours a day. Carla Hall said that New Yorkers keep to go menus handy. Michael Symon noted that you can even have groceries delivered so you can put together your own meals using fresh ingredients.
New York’s variety of pizzas is also “probably better than 99% of pizza in other cities around the country,” according to Michael Symon. Each of New York City’s five boroughs has its own personality, according to Daphne Oz, who said this can lead to some unique finds and tasty discoveries.
Daphne Oz is better at catching subway trains than her The Chew co-host, Michael Symon, who blames his non-confrontational upbringing in Cleveland. He also said that Daphne’s Spandex street clothes might also have something to do with her ability to attract attention.
The Chew: Living Liberty
Jennifer Stewart, also known as Living Liberty, made her presence known in the background, bearing a torch while sampling New York’s favorite foods.
Michael Symon: Veal Parmigiana Hero Recipe
Michael Symon also appreciates the many ways that foods are interpreted by New York’s chefs and restaurants, citing the variety among Italian foods as an example. To celebrate this, he whipped up a recipe for the Veal Parmigiana Hero sandwich.
The Chew: Veal Parmigiana Hero Recipe
You can use Panko or other favorite breadcrumbs in this recipe, but Michael’s favorite way to make breadcrumbs is pulsing day-old fresh bread in a food processor.
If you’re not a veal fan, suggested substitutes include Chicken, Pork, or even Eggplant.
- 4 Veal Cutlets
- ½ cup Flour
- 2 Eggs, beaten
- 1 cup Breadcrumbs
- Fresh Oregano
- ¼ cup Parmigiano-Reggiano
- 3 tablespoons Extra Virgin Olive Oil
- 2 cups Tomato Sauce
- ¼ pound Provolone Cheese
- 4 Long Hero Rolls
- Salt & Pepper
- Dredge cutlets in breading bath of flour, eggs, and then breadcrumbs.
- Lightly fry over medium heat in a skillet for a few minutes.
- Let dry on a paper towel to soak up excess oil.
- Place rolls on a baking sheet.
- Put fried Veal cutlets inside sandwich.
- Top with pasta sauce, cheeses and oregano.
- Broil for a couple minutes, until cheese melts and rolls are toasty.