Salmoriglio Lemon Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two chicken breasts, boneless and skinless, about 10–12 ounces each
→ Marinade/Wet Rub
02 -
Two lemons' zest
03 -
One teaspoon of oregano, dried
04 -
Half a teaspoon of freshly cracked black pepper
05 -
One tablespoon of finely minced garlic
06 -
A teaspoon of kosher salt
→ Sauce
07 -
Reserved half of the mixed marinade
08 -
Juice squeezed from two lemons
09 -
A quarter cup of flat-leaf parsley, chopped small
→ Breading
10 -
A cup of regular all-purpose flour
11 -
Half a teaspoon of cracked black pepper
12 -
Grated Parmesan cheese, a half cup
13 -
One teaspoon of kosher salt
14 -
1 1/2 cups of panko breadcrumbs
15 -
Two whole eggs
16 -
Three tablespoons of olive oil, extra virgin, for frying
17 -
A tablespoon of water
18 -
Three tablespoons of butter for frying
19 -
Three extra tablespoons of melted butter
# Instructions:
01 -
Slice each breast into thinner cutlets by butterflying, then cut into halves for four pieces total. Leave them in a quart-sized sealable bag.
02 -
Combine all the wet rub ingredients in a bowl, whisking well. Pour half over the chicken in the bag. Let it marinate at room temperature for an hour.
03 -
Mix together the leftover marinade with parsley and lemon juice, then set aside.
04 -
Turn the oven on to 400°F (200°C) and cover a baking sheet with parchment. Arrange the breading setup: flour with salt and pepper in one container, eggs whisked with water in another, and your Parmesan-panko mix in a third.
05 -
Get rid of the marinade from the chicken bag. Dip each chicken piece into flour, shake it off, then dunk in the egg mix. Finally, press them into the breadcrumb mix for a coating.
06 -
Melt butter and olive oil together in a pan over medium-high heat. When they sizzle and foam, fry two cutlets at once on both sides till golden. Don't overcook—just enough to crisp up.
07 -
Spread melted butter over the crispy cutlets and bake on the prepared sheet until a thermometer in the thickest area reads 155°F (68°C), about 5-10 minutes.
08 -
Lay the sauce over the cooked chicken and serve with some lemon wedges on the side.