This Chicken Scallopini Recipe is Both Healthy & Delicious | Jacques Pépin Cooking at Home | KQED

- Hi, I'm Jacques Pepin, and I'm cooking at home. Very often when I use chicken, chicken thigh, it's one of my favorite, especially stewing and all that. But the chicken breast like that is very good. I use it. We used to get a lot of veal in the market. We can't, so I use it in the same way. In thin scallopini, the ideal chicken breast, you cannot overcook it. It has to be moist and tender. This is one single chicken breast, and it's enough for two people. I'm gonna do this with a bit of zucchini here and I will start with the zucchini. I'm gonna cut it this way. (knife chopping) This way. I get three slices, and three here. Yeah, I keep a little bit of the center. It's too much seed. And cut it into a Julienne, we call here. Cut it into thin strips like this. Of course, it's a garnish that you don't have to do. You can serve that with spinach, you can serve that with carrot, you can serve that with potato. And I'm gonna put couple of tablespoons of oil in there, with olive oil. And this doesn't have to saute very long. (zucchini sizzling) This one I may cut right through. You could eat the end of it. And at the end of it, it doesn't seem to have as much seed as it does on the other side. Salt. And then I'm gonna saute that for a couple of minutes. Here I'm gonna cut that on the side into scallopini like this that is long. As I said, we used to do that a lot with veal. I can do the same way here. Sometimes we bread it. We used to bread the veal. One, two, three. Maybe this one a little bigger. I cut it to open it this way. So they're all about the same thickness. This is going to cook a minute on each side. Salt on top of this on each side. I could also put flour, but I'm not going. A bit of Spanish paprika This side. This side. And eventually, I'll put a bit of shallot at the end. I'll cut that in half. (knife chopping) Okay, this is about ready. You could do that a little bit ahead. Keep that warm in 130, 140 degree oven. Now I want to put a good tablespoon of butter in there and maybe a couple of teaspoons of oil. Okay, now it's about fine to this. This. And this. It's a bit tight, but it's good. (chicken sizzling) It's about a minute, minute and a half now while stirring it. And another minute on this side at the most. And I think at that point, I can put my shallots in it till we're finished cooking around. Maybe a dash of green on top. Well, you can see my single breast of chicken is more than enough for two, giving you two scallopini per person like this. Of course, don't forget your shallots on top here. Maybe a little bit of green. And here it is, the scallopini of chicken with zucchini. Fit for a king. Happy cooking. (light bluesy music)

Channel: KQED

Views: 134,544

Keywords: jacques pepin, cooking, pbs, kqed, jacques pepin techniques, food, jacques pepin episodes, jacques pépin, easy recipes, pepin, kitchen tips, cooking tips, food video, cooking asmr, french chef, howard johnson's, recipes, recipe, how to, james beard, jacques pepin cooking at home, jacque pepin, chicken scallopini

Id: VA6g7lLkoXk

Length: 5min 10sec (310 seconds)

Published: Wed Jul 26 2023