Chicken Salmoriglio with Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts (10–12 ounces each)
→ Marinade/Wet Rub
02 -
Zest from two lemons
03 -
1 tablespoon garlic, minced very fine
04 -
1 teaspoon dry oregano
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon freshly ground black pepper
→ Sauce
07 -
Half of the marinade from above
08 -
Juice from two lemons
09 -
1/4 cup fresh parsley, finely chopped
→ Breading
10 -
1 cup all-purpose flour
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon freshly ground black pepper
13 -
2 whole eggs
14 -
1 tablespoon water
15 -
1 1/2 cups panko breadcrumbs
16 -
1/2 cup grated Parmesan cheese
17 -
3 tablespoons butter, for frying
18 -
3 tablespoons extra virgin olive oil, for frying
19 -
3 tablespoons additional melted butter
# Instructions:
01 -
Butterfly each chicken breast for even thickness, then cut each butterflied breast in half to yield four pieces. Place the chicken into a quart-sized zipper seal bag.
02 -
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.
03 -
Add lemon juice and parsley to the remaining marinade. Set this aside as the sauce.
04 -
Preheat the oven to 400°F (200°C) and line a sheet tray with parchment paper. Set up the breading station: add flour, salt, and pepper to one shallow dish; beaten eggs and water to the second; and processed panko breadcrumbs mixed with Parmesan cheese to the third.
05 -
Discard the marinade and coat each chicken cutlet by dredging in flour, then egg mixture, and finally breadcrumbs, shaking off excess at each step.
06 -
Heat 3 tablespoons of butter and olive oil in a large skillet over medium-high heat. When the butter foams and starts to brown, cook two cutlets at a time for a few minutes on each side until browned but not fully cooked. Transfer to the prepared sheet tray.
07 -
Brush melted butter liberally over the top of all four fried cutlets. Bake in the oven for 5–10 minutes, or until an internal temperature of 155°F (68°C) is reached.
08 -
Serve each chicken cutlet topped with the salmoriglio sauce and lemon wedges on the side.