Culinary CPR: Chicken Capricciosa
June 22, 2016•19 min
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Chicken Capricciosa. Ingredients: For the Garnish: 2 cups arugula 1 cup ripe tomatoes, diced 1⁄2 red onion, diced 3 tbsp. extra-virgin olive oil salt & freshly ground black pepper For the Chicken: 4 skinless, boneless chicken breasts 1⁄2 cup Parmesan 1 cup unseasoned breadcrumbs grated rind from 1 lemon 2 eggs, lightly beaten salt & freshly ground black pepper 2 tbsp. olive oil 3 tbsp. Unsalted butter 4 tbsp. flat-leaf Italian parsley, finely chopped juice of 1 lemon Directions: For the Garnish: Combine the arugula, tomatoes, and onion in a bowl. Add the olive oil, season with salt and pepper, and toss to combine. For the Chicken: Pour the Parmesan, breadcrumbs, and lemon rind into a shallow-sided dish and season with salt and pepper. Pour the eggs into another shallow-sided dish and season them with salt and pepper as well. Dip the chicken breasts into the egg mixture, then into the breadcrumb mixture. Shake off any excess and reserve on a plate. Heat a large sauté pan over medium-high heat, then add the olive oil. Add the chicken breasts and sauté until cooked through and golden brown (2–3 minutes per side). Add the butter to the sauté pan, and stir with a wooden spoon to loosen any caramelized bits of chicken that may have stuck to the bottom of the pan. Remove from the heat, and stir in the chopped parsley. Arrange the chicken breasts on a platter, spoon the pan sauce over all, then drizzle with the lemon juice. Garnish each serving with the arugula, tomato, red onion mixture.