Chicken carpaccio is one of the most famous dishes of Italian cuisine, which has gained recognition in the cuisines of many nations of the world. History says that the famous Italian Giuseppe Cipriani invented this appetizer specifically for one wealthy Venetian woman, whom doctors strictly forbade to use meat dishes, in which meat was cooked. Carpaccio not only liked the lady, but also made Cipriani famous.

Chicken carpaccio - what is this dish?

According to the classic recipe, carpaccio is made from beef tenderloin, seasoned with sauce and served with cherry, decorated with arugula. At the moment, there are many interpretations of the preparation of this dish: with vegetables, mushrooms, fish and various types of meat.

In the proposed article you will find a lot of useful information about chicken carpaccio, the meat of which is much more tender than other options. Having prepared a snack according to any of the recipes described below, you will surely be pleased with the result - the taste and serving will take you to distant Venice, directly to St. Mark's Square, where chicken carpaccio has been served for more than a dozen years.

Classic Chicken Carpaccio

In this case, we will prepare carpaccio from chicken breast. To make such an appetizer is very easy, the main thing is to have a desire. And the taste of the resulting dish will simply amaze your guests.

Components:

  • 0.3 kg of brisket;
  • 1 tbsp. l of olive oil;
  • lemon;
  • spice;
  • sprig of arugula;
  • 0.1 kg Parmesan;
  • 4 cherry.

Cooking:

  1. We divide the washed brisket into several pieces, which we wrap with cling film and place in the freezer.
  2. Squeeze the juice from the lemon, add oil to it, beat the composition with a fork, salt and pepper.
  3. When the fillet hardens well, carefully cut it into thin slices. Professional chefs use a slicer for this. If you have one, it will greatly facilitate the cooking process. If not, chop the meat as thin as possible.
  4. We spread the slices on a plate, pour the sauce, decorate with lemon slices, cut in half cherry and arugula branch. Sprinkle grated Parmesan into the finished appetizer.

Cooking with a quick recipe

You can cook carpaccio much faster using balsamic vinegar instead of lemon juice. Also, to save time, you should freeze the cut fillet in advance, and only then prepare the sauce.

Components:

  • chopped frozen fillet;
  • 1 tbsp. l balsamic vinegar;
  • 1 tbsp. l olive oil;
  • a sprig of greenery;
  • Cherry tomatoes;
  • spice.

Cooking.

  1. Cut the fillet into slices and put them on a plate.
  2. We mix the oil with spices and process the resulting fillet composition.
  3. We decorate the dish with cherry tomatoes and herbs, sprinkle with balsamic vinegar and serve.

To make the dish look beautiful on the festive table, lay out the ingredients in a slide.

Smokehouse option

If you own a smokehouse, then this carpaccio cooking technology is for you. The appetizer will not only be delicious, but also incredibly aromatic, and will definitely surprise everyone who tastes it.

Components:

  • chicken fillet;
  • 30 ml of brandy;
  • 3 tbsp. l of salt;
  • 1 tbsp. l olive oil;
  • juice of 1 lemon.

Cooking:

  1. Rub the meat cut into pieces with brandy and salt, leave to marinate for a day. After that, we wrap the blanks in gauze and put another as much in the refrigerator.
  2. We spread the fillet pieces in the smokehouse and turn on the cold smoking mode for a period of half an hour to 45 minutes.
  3. Cut the meat into slices, pour over olive oil and sprinkle with lemon juice. When serving, you can decorate the appetizer with herbs.

Citrus Chicken Carpaccio

Citruses add spice to the appetizer, and using a mixture of orange and lemon juice with carpaccio, we get an incredible dish. The sourness of the lemon is highlighted by a slight sweet taste of orange, which, combined with meat, creates an amazing taste.

Components:

  • 1 kg fillet;
  • 1 lemon
  • 1/3 of an orange;
  • 2 tbsp. l of olive oil;
  • 0.3 kg of cherry;
  • lettuce;
  • spice;
  • sprig of arugula.

Cooking:

  1. We cut one fillet into two parts, wrap them with foil and put in a freezer.
  2. In the meantime, squeeze citrus juice and mix with spices and olive oil.
  3. We cut the hardened meat into slices, put them on lettuce leaves and pour over citrus sauce. Garnish with cherry and arugula.

To make carpaccio even tastier, replace lemon with lime - the taste will amaze you.

Diet recipe

Even carpaccio can be prepared so that it is healthy and low-calorie. 100 grams of the dish, the recipe of which you are reading, contains about 165 kcal. Therefore, it can easily be offered to people who follow the figure, and the taste of the snack will certainly surprise them.

Components:

  • chicken breast;
  • half a lemon and lime;
  • 3 tbsp. l of salt;
  • 1 tsp pepper;
  • 1 tbsp. l paprika;
  • 2 tbsp. l olive oil.

Cooking:

  1. Wrap the washed brisket with a film and put in the freezer.
  2. Squeeze citrus juice, add spices and oil.
  3. Cut the chicken into slices, put them in the marinade, wrap it with foil and put in a refrigerator for 2 hours.
  4. After that, dry the meat, decorate with herbs and serve.

With the addition of cognac

The addition of alcohol to dishes is a common phenomenon, and this will not surprise anyone. Cognac not only gives the meat a spicy aroma, but also makes it much more tender. Your family will certainly appreciate the cooked appetizer.

Components:

  • 1 kg of chicken;
  • 0.1 l of cognac;
  • 0.1 kg of salt.

Cooking:

  1. Two days before you cook the carpaccio with cognac, be sure to place the fillet in the freezer. This will greatly facilitate the cooking process.
  2. Sprinkle the fillet with cognac on all sides and carefully coat with salt.Without washing the marinade, we place the workpiece in a cold place for another 2 days.
  3. Using a paper towel with meat, wipe off excess salt, wrap it with gauze and hang it in a ventilated place. After another two days, the fillet is covered with a crust.
  4. Before serving, it should be cut as thin as possible and served with vegetables and herbs.

What carpaccio is eaten with

A person who is not familiar with Italian cuisine is always interested in what chicken carpaccio is eaten with. Of course, you can try it regardless of other dishes. This is a great appetizer that will fit into any menu. But best of all, it coexists with herbs and vegetables.

 

In the original version, carpaccio is served with arugula and cherry tomatoes. Despite this, there are many interpretations of the appetizer, so serving it with ordinary tomatoes, cucumbers, bell peppers or mushrooms will not surprise anyone or offend the traditional recipe.

Instead of arugula, you can also sprinkle the dish with chopped dill, garnish with a branch of parsley or lay the meat on lettuce leaves. In any case, you will not spoil the taste of the snack, but rather, fill it with new shades.

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