Chicken Scallopini w/ Eggplant Caponata & Ricotta Salata

Chef John Granata from Camille’s and TV Maitre d’ Joe Zito were in the kitchen Thursday, showing us how to make Chicken Scallopini with Eggplant Caponata & Ricotta Salata.


For the Chicken:

  • 4 pieces 4 oz. Boneless Chicken Breast
  • ¼ cup Extra Virgin Olive Oil
  • 2 cloves Peeled Garlic, chopped
  • 1 cup Flour
  • ½ cup White Wine
  • Salt & Pepper

For the Caponata:

  • 1 Large Eggplant, diced
  • 2 Zucchini, diced
  • 2 Summer Squash, diced
  • 6 Large Roma Tomatoes, diced
  • 1 Small Red Onion, diced
  • 1 Tbsp. Capers
  • 2 Cloves Peeled Garlic, chopped
  • ½ cup Extra Virgin Olive Oil
  • 2 Tbsp. Fresh Chopped Mint
  • 3 Tbsp. Ricotta Salata, freshly grated
  • Salt & Pepper


  1. Heat 2 large sauté pans on low to medium. Add ¼ cup olive oil to both.
  2. In one, add eggplant, zucchini and summer squash.
  3. Dredge chicken in flour and add to second pan. Season chicken with salt and pepper. Brown on both sides. Add garlic and cook for 1 minute. Add wine and simmer for 5 minutes on low.
  4. Meanwhile, stir vegetables and add onions and garlic. Cook for 3 or 4 minutes.
  5. Add remaining ¼ cop of olive oil, tomatoes and mint. Cook until veggies start to soften but retain their color. Season with salt and pepper.
  6. Let cool to room temperature.
  7. Place chicken on platter. Top with Caponata and finish with shave Ricotta Salata.

About the Restaurant:

Camille’s Restaurant
71 Bradford St.
Providence, R.I. 02903
(401) 751-4812

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