Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Parmesan Crusted Chicken Arugula
Carrabba's Parmesan Crusted Chicken Arugula
2 cups plain panko
1/2 cup freshly grated Romano cheese
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless and skinless chicken breast halves, 7 to 8 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 large eggs, beaten
6 tablespoons olive oil, divided
4 cups baby arugula
1 cup halved grape tomatoes
2 tablespoons fresh lemon juice
salt and freshly ground black pepper
1 wedge of Parmesan cheese, about 6 ounces, for shaving cheese curls
2 lemons, cut in halves crosswise
Preheat the oven to 200°F. Line a rimmed baking sheet with paper towels. Have a second baking sheet nearby. To make the panko, mix the ingredients in a wide, shallow bowl until combined.Using a flat meat pounder, lightly pound each chicken breast half to an even thickness of about ½ inch. Cut each in half crosswise to make a total of 8 chicken breast pieces. Season with the salt and pepper.Beat the eggs in another wide, shallow bowl. Dip the chicken in the eggs, then coat with the panko mixture, patting it to adhere.
Place on a platter.Line a baking sheet with paper towels. Heat 3 tablespoons of oil in a large skillet over medium-high heat until the oil is hot and shimmering. Carefully add the chicken. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browning, about 7 minutes.Using a slotted spatula, transfer to the paper towels to drain briefly. Move to the second baking sheet and keep warm in the oven while frying the remaining chicken. Repeat with the remaining 3 tablespoons of oil and chicken. Toss the arugula, tomatoes and lemon juice together in a medium bowl and season with salt and pepper. For each serving, place 2 chicken pieces on each plate, and top each with equal amounts of the salad. Using a swivel vegetable peeler, shave as many Parmesan curls as you like on top. Add the lemon halves and serve immediately.