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Chicken Salmoriglio

Chicken Salmoriglio - A Family Feast
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4.5 from 10 reviews

Chicken Salmoriglio is breaded and pan-fried chicken cutlets topped with a simple salmoriglio sauce made with lemon, garlic, and herbs. This simple meal is fantastic!

Ingredients

Scale

2 boneless, skinless chicken breasts (about 10-12 ounces each)

Marinade

Zest from two lemons

1 tablespoon garlic minced very fine

1/2 cup of extra virgin olive oil

1 teaspoon dry oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Sauce

Half of the marinade from above

Juice from two lemons

1/4 cup fresh parsley, finely chopped

Breading

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 whole eggs and 1 tablespoon water

1 1/2 cups panko breadcrumbs

1/2 cup grated Parmesan cheese

3 tablespoons butter, for frying

3 tablespoons extra virgin olive oil, for frying

3 tablespoons additional butter, melted

Instructions

  1. Butterfly each breast for even thickness, then cut each butterflied breast in half to yield four pieces. Place the chicken into a quart zipper seal bag.
  2. Whisk all the marinade ingredients in a small bowl, then pour half of it into the bag with the chicken. Marinate at room temperature for one hour.
  3. Add lemon juice and parsley to the remaining marinade. Set this aside as your sauce.
  4. After the chicken marinates, preheat the oven to 400 degrees F and line a sheet tray with a piece of parchment.
  5. Set up breading station by putting flour, salt, and pepper into one pie dish, and beaten eggs and water in the second.
  6. Place the panko into small food processor and pulse a few times to get the panko to a small grain. Try not to process too fine, just a little smaller than the size it starts at. Pour into the third pie plate and mix with the Parmesan cheese.
  7. Discard the marinade/wet rub and one chicken cutlet at a time, cover in flour, then egg and then breadcrumbs, shaking excess at each step. Repeat for the other three pieces.
  8. In a large skillet or saute pan, place three tablespoons of butter and the three tablespoons of oil and heat over medium to medium high heat.
  9. Once the butter starts to pop and foam and is just starting to brown, add two cutlets and cook for a few minutes on each side, just to brown. (but not fully cooked yet). Transfer to the prepared sheet tray.
  10. Repeat for the second two cutlets then brush the melted butter liberally over the top of all four fried cutlets.
  11. Put the pan in the oven for five to ten minutes or until the internal temperature, when poked with a thermometer, reads 155 degrees F.
  12. Serve each cutlet with the Salmoriglio Sauce over the top and/or on the side, plus lemon wedges.

Find it online: https://www.afamilyfeast.com/chicken-salmoriglio/