One on One: Rick Campanelli

This week's One on One with Rick Campanelli was so much fun, I can remember watching Rick back when he first started back as "Rick the temp" on Much Music. Now he's the face behind ET Canada... It's always a great pleasure having such great well known Canadians take part.

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Chef D: Have you always wanted to be on TV or did you have interests in other careers?

Rick: I was in University studying Phys-Ed to become either a teacher or a massage therapist... Then I won the MuchMusic Temp contest and my career path changed.

Chef D: Before being the MuchTemp did you have any other TV experience? Also you had the small appearance in "SuperStar: will there be any other movie parts for you?

Rick: Before I started with MuchMusic I had absolutely zero experience on TV. I had a bit part in Superstar and loved it. I've had other bit parts in TV shows but would love to do more one day

Chef D: Are you working on any upcoming projects that you can share with the readers? And from the numerous interviews you have done do you have one that sticks as most memorable? Is there someone that you haven't interviewed it worked with that you hope to in the near future?

Rick: I'll be heading back to Cambodia next month with World Vision to help with their child sponsorship program. I am really looking forward to that!Someone that I interviewed that was very memorable was Tom Hanks - he is one of my favourites! So nice.I have always wanted to interview Al Pacino - hope to someday!

Chef D: Besides being a well known for your Work in television are you involved in with charity organizations that you can talk about.

Rick: I've been working with World Vision since the late 90's - they do amazing things all over the world.

Chef D: And finally when at home with your family do you have a favorite recipe or dish that you can share with us.

Rick: My wife and son love my breaded chicken cutlets...I usually do them up with a little mashed potatoes and steamed broccoli.
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Breaded Chicken Cutlet

Serves: 4

Ingredients:
10 slices white bread
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish

Directions:
Preheat the oven to 350 degrees F.

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.

With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.

Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve
with Mashed Potato and Broccoli and lemon wedge.
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Thanks again to Rick for taking the time to participate in this week's One on One!