I’ve always said that if I didn’t pursue a career in hospitality, then I would work in the entertainment industry. I absolutely love TV and movies, almost as much as I love food. I’m sure it’s no surprise to you that I’m completely obsessed with The Academy Awards. I follow the oscar race the same way that most people follow football. Oscar night is the equivalent of The Superbowl to me.
This year’s Best Picture race is one of the best I’ve seen in years. I’ve seen every single nominated film and they are all so good. This post is inspired by the pivotal dinner scene in American Hustle when Carmine talks about the “Chicken picatta from heaven”.
When I worked for a catering company, the chicken picatta was one of our top sellers. This is the same recipe we used and it really is “chicken picatta from heaven”. Don’t be intimidated by the fancy name and impressive looks, this recipe is terribly easy and comes together surprisingly quick. You’ll have it hot and ready by the time the red carpet pre-show is over.
Chicken Picatta from Heaven with Old-School Garlic Bread
Old-School Garlic Bread
1 Small Loaf of Fresh French Bread
1/4 c Fresh Parsley
1 c Freshly Grated Parmesan
1 tsp Garlic, Minced
2 Tbs Olive Oil
Salt and Pepper, to taste
1. Pre-heat oven to 350. Slice bread in half lengthwise. Mix the olive oil, garlic, and salt and pepper. Pour over each half evenly. Sprinkle parmesan and parsley over each half.
2. Bake for 15 minutes, or until the bread is toasted and the cheese is melted.
6 Chicken Breasts, Pounded Thin
*Look for thinly sliced chicken breasts or ask your butcher to prepare them for you.
4 Tbs Vegetable Oil
2 Tbs Olive Oil
4 Tbs Flour
1/2 c Dry White Wine
2 tsp Garlic, Minced
1 c Low-Sodium Chicken Broth
2 Lemons, 1 Juiced, 1 Sliced
2 Tbs Capers, Drained
2 Tbs Unsalted Butter
1 lb Linguini
Fresh Parsley, for Garnish
1. Boil water for pasta. Season cutlets with salt and pepper, then dust with flour. Add vegetable oil to pan.
2. Saute cutlet 2-3 minutes on each side. Transfer cutlets to a clean plate.
3. Deglaze pan by adding white wine and scraping up any browned bits and fat, then add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Drop pasta in boiling water if you haven’t already.
4. Add broth, half of the lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to plate.
5. Drain pasta, then return to pot. Toss with olive oil and the remaining lemon juice. Transfer to serving platter and top with chicken cutlets.
6. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets and pasta.
7. Garnish with chopped fresh parsley and parmesan, then serve.
Which film do you think should win the top prize Sunday night? Are you rooting for the debauchery-filled Wolf of Wall Street like me? Or were you moved by Chiwetel Ejiofor’s harrowing performance in 12 Years A Slave? Tell me in the comments below!