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Our Daily Bread - Fr. Paul gives Fr. David Richards a Cooking Lesson

A Cooking Lesson
Fr. Paul D. Seil, Host Our Daily Bread
Guest – Fr. David Richards
As seen on "Our Daily Bread" 04/08/2017
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
www.odbtv.org 716.847.8730


 

Fr. Paul’s Chicken Saltimbocca
Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
Parmesan cheese, that has been shaved
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus dry white wine
Juice of half a lemon
Caper berries or capers


Pound out chicken evenly. Dip in flour. Season the chicken with salt and pepper. To a hot skillet add olive oil. Fry chicken over medium heat. When both sides are browned, remove from pan onto an oven safe plate. At this time, place 2 sage leaves on each breast. Top with a slice of prosciutto. Top with Parmesan cheese. Place chicken into a 350 degree oven for 20 – 25 minutes or until chicken is cooked through.

To the skillet, add the butter and olive oil. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the caper berries or capers. Cook until reduced by half, 3 minutes.

Remove the chicken from the oven and pour the sauce over and around the chicken. Serve immediately.


Fr. Paul’s Pork Chop Milanese with Arugula Salad
4 bone-in pork chops, pounded thin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
2 eggs
1 cup breadcrumbs
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1/3 cup thinly sliced red onion
1 stalk celery, thinly sliced
1 small cucumber, peeled and sliced thin
½ cup cherry tomatoes, halved
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil


In a small bowl, whisk together olive oil, balsamic vinegar and season with salt and pepper. Add onions, tomatoes and cucumbers. Mix well; set aside. Place flour in a small dish. Crack eggs into a bowl and whisk. Place breadcrumbs into a small dish. This will be your dredging station. Place the pork chop into a zip bag and pound thin, do not crush the bone. Remove from bad and season pork with salt and pepper and dredge in flour, shaking off excess. Then dredge in egg and then breadcrumbs.

In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter. Finish cooking chop in a 350 degree oven until internal temp reaches between 140- 165 degrees.

Remove from oven and top with toss arugula, and then the salad of onions, cucumbers and tomatoes.

Fr. Paul’s Caprese Salad
¼ cup white balsamic vinegar
¼ cup olive oil
15 cherry tomatoes
1 (16 ounce) package fresh mozzarella pearls
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh basil leaves

Place cherry tomatoes into a small bowl and poke with holes. Drizzle with olive oil and vinegar. Let sit at least 20 minutes, then mix with the mozzarella pearls. Add more oil and vinegar as you see fit. Add salt and pepper. Add basil leaves. Arrange lettuce onto a place and top with tomatoes, cheese and basil mixture.