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Chicken Salmoriglio
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
2 boneless, skinless chicken breasts (about 10–12 ounces each)
Marinade
Zest from two lemons
1 tablespoon garlic minced very fine
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
- 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.
- 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.
- Add lemon juice and parsley to the remaining marinade. Set this aside as your sauce.
- After the chicken marinates, preheat the oven to 400 degrees F and line a sheet tray with a piece of parchment.
- Set up breading station by putting flour, salt, and pepper into one pie dish, and beaten eggs and water in the second.
- 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.
- Discard the marinade 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.
- 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.
- 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.
- Repeat for the second two cutlets then brush the melted butter liberally over the top of all four fried cutlets.
- 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.
- Serve each cutlet with the Salmoriglio Sauce over the top and/or on the side, plus lemon wedges.
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Find it online: https://www.afamilyfeast.com/chicken-salmoriglio/
