Description
Chicken Salmoriglio is a delicious dish featuring tender chicken breasts coated in a flavorful marinade, crispy breadcrumbs, and served with a zesty Salmoriglio sauce. This recipe combines citrusy flavors with aromatic herbs for a delightful meal.
Ingredients
Units
Scale
Chicken:
- 2 boneless, skinless chicken breasts (about 10-12 ounces each)
Marinade/Wet Rub:
- 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 and Marinate: Butterfly each chicken breast, then marinate with half of the wet rub for 1 hour.
- Prepare Sauce: Mix lemon juice and parsley with the remaining wet rub for the sauce.
- Breading: Set up a breading station and coat each chicken piece in flour, egg, and breadcrumbs.
- Fry: Brown the cutlets in a skillet with butter and oil, then transfer to a tray.
- Bake: Brush cutlets with melted butter and bake until internal temperature reaches 155°F.
- Serve: Top the chicken with Salmoriglio Sauce and lemon wedges.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 380
- Sugar: 1g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
