Chicken with Salmoriglio Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two skinless chicken breasts, each weighing 10–12 ounces
→ Marinade/Wet Rub
02 -
Two lemons, zested
03 -
1 finely minced tablespoon of garlic
04 -
1 teaspoon of oregano, dried
05 -
1 teaspoon of coarse salt
06 -
Half a teaspoon of black pepper, freshly ground
→ Sauce
07 -
Half of the mixed marinade
08 -
Two lemons, juiced
09 -
A fourth of a cup of fresh parsley, chopped small
→ Breading
10 -
One cup of plain flour
11 -
A teaspoon of kosher salt
12 -
Half a teaspoon of ground black pepper
13 -
Two eggs
14 -
A tablespoon of water
15 -
1 1/2 cups of panko breadcrumbs
16 -
Half a cup of grated Parmesan
17 -
3 tablespoons of butter, for cooking
18 -
Three tablespoons of olive oil, extra virgin, for frying
19 -
Three additional tablespoons of melted butter
# Instructions:
01 -
Slice each chicken breast in half horizontally to make thinner pieces, then split each in two. Put all pieces into a large zipper bag.
02 -
Combine all marinade ingredients with a whisk. Pour half over the chicken in the bag and set it aside for an hour at room temperature.
03 -
Take the leftover marinade and stir in parsley along with lemon juice. This will be your sauce.
04 -
Set your oven to 400°F (200°C) and put parchment on a baking pan. For breading, use three trays: one for flour mixed with salt and pepper, one for eggs beaten with water, and one for breadcrumbs with Parmesan blended in.
05 -
Remove marinade-covered chicken. Coat each piece by rolling in flour, then dipping in the egg mix, and finally pressing into the breadcrumbs. Shake off any excess as you go.
06 -
In a large pan, heat 3 tablespoons each of butter and oil over medium-high. When the butter slightly browns, cook two chicken pieces at a time until golden on both sides. Don't cook through completely—transfer to the baking tray.
07 -
Generously brush melted butter over all the fried chicken on the tray. Bake for 5–10 minutes in the oven, till the inside reaches 155°F (68°C).
08 -
Pour the sauce on top of each cutlet and serve with lemon wedges.