COTOLETTA DI POLLO
The last time I ate “cotoletta di pollo” (chicken cutlet) as a school lunch, I was new to my American elementary school. White bread sandwiches and all they contained were still a mystery to unravel.
As a busy working mom of four, I know too well the daily dilemma of packing lunches that won’t end up in the trash or on a return trip home. The challenge has nothing to do with nutrition; it is about finding the corner pieces of the puzzle, which I like to call the four horsemen of acceptance. From the perspective of the lunch holder, the contents need to be familiar, relatable, understandable, and unremarkable. This is true no matter the timeline, country of origin, or school at issue. The ideas my mother held as “absolutes” about what should go into my school lunch were based on what I ate in Italy (prepared from scratch by my school, my mother, or my grandmother). In the U.S., however, children generally do not go home for a hot lunch; they either eat in the school cafeteria or bring a box lunch. Memories of the first few weeks attending elementary school in the U.S. are still a bit of a haze. Some recollections come in razor-sharp, while others remain stored in the “do not open” files of my memory drop box.
One particular memory from my first school lunch stands out: a sandwich carefully wrapped in paper napkins, made on crusty baguette bread with a too-large leftover chicken cutlet from the previous night’s dinner. As I removed the paper napkins, I could feel all eyes turning to me. Realizing that it was too late to shove it back in my bag, I carried on. My chicken cutlet sandwich was met with a suspicious chorus of “Eeeew, what is that?” Even if my classmates could have ignored my clothes, my accent, or anything else about me, my school lunch was as good as a billboard ad that read, “not from here.” First, there was my makeshift “lunch bag,” also known as a grocery plastic bag. I had the sinking feeling that my humble tote, although unremarkable in every aspect, was, in fact, outlandishly conspicuous among the rows of neat plastic and metal boxes, adorned with the logos and images of favorite TV shows, characters, or movies. These lunchboxes were more informative than a social media footprint- letting you know who was watching which TV show, their character affiliation, favorite color, favorite movie star, etc. These were the original influencers. Strike 1 for me. Then there were the snacks. Things I had never seen – Ding Dongs, Twinkies, Cheez-Its, Nutter Butters, to name a few. Strike 2. And finally, the squishy white bread sandwiches. Strike 3. That weekend, I begged my parents to buy me a metal lunch box (The Hardy Boys), and “Wonder Bread,” just like all the other kids.
Despite its unintended checkered past in my childhood, cotolette di pollo remain a favorite dish. This was a Thursday night dinner staple in my mother’s arsenal, alongside roasted potatoes and carrots. When I wasn’t in my room doing homework, I was glad to lend a helping hand in the breading assembly line. Three bowls on the kitchen table held flour, eggs, and breadcrumbs (seasoned with Parmesan cheese and Italian parsley), respectively. My mother worked with quick hands, dipping the chicken slices into the flour, then the eggs, then passing them to me, where I manned the breadcrumb bowl. By the time she was done, her hand resembled one of the very cutlets she was preparing. A few minutes of frying in the hot oil on each side was all it took to achieve the perfect golden, crispy crust around the tender white meat.
Although my school lunches eventually did conform, I was comforted in the knowing that once home, I could reclaim the familiar dishes of the biggest influencer I knew – my mother.
Bio:
Josephine Baiamonte was born in Sicily and immigrated to the United States with her family at age seven. Raised by Sicilian parents in a traditional Sicilian household, she writes about immigration, cultural inheritance, food, family, and the places we carry within us. Following more than 20 years in federal service and senior leadership, she now works in nonprofit governance, workforce development, and executive coaching.
