Two of Philadelphia’s best consummated their greasy lust this past Sunday afternoon. The “Love Child”, as I’m calling it, consisted of 2 Lorenzo’s slices humping a Tony Luke’s chicken cutlet with broccoli rabe. The result, a few unbridled moments of sheer joy, resulting in an afternoon of heartburn.
After spending a little time at the Italian Market in South Philly, I decided it was time to hit up my favorite pizza spot in the city, Lorenzo’s on South Street. Lorenzo’s is known for it’s gigantic slices, long lines, no parmesan, no spices, no forks, and mostly – no toppings. Despite what might be viewed by some as major setbacks, this place slangs slices by cutting their pies into quarters.
About 30 blocks directly south of Lorenzo’s is Tony Luke’s. Everyone who is not from Philadelphia is all about cheesesteaks. After spending enough time in the city, I was turned on to the other great sandwiches and hoagies the city of brotherly love had to offer. Tony Luke’s has cheesesteaks, but everyone goes there for the roast pork and chicken cutlets. The chicken cutlet italian consists of several flat pounded and breaded chicken breasts, sharp provolone, and your choice of spinach or broccoli rabe served on a in-house baked hoagie roll. These things are heavenly, just be aware – if the garlic doesn’t get you, whole sweet peppers will.
The rest is pretty self explanatory, after waiting about 15 minutes at each spot, the Love Child needed to be baked for about 10 minutes once assembled. Note – The pictures are full sized dinner plates and a x-large pizza box – these things were huge.