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Chicken Salmoriglio: A Flavorful Italian Delight

Chicken Salmoriglio
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Chicken Salmoriglio is a delightful dish featuring breaded and pan-fried chicken cutlets topped with a zesty salmoriglio sauce made from lemon, garlic, and herbs. This simple yet flavorful meal is perfect for a weeknight dinner or a special occasion. The combination of crispy chicken and tangy sauce is sure to impress!

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 10–12 ounces each)

Marinade/Wet Rub:

  • Zest from 2 lemons
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce:

  • Half of the marinade from above
  • Juice from 2 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 + 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

For Frying:

  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons additional butter, melted (for brushing)

Instructions

  1. Prepare the Chicken:
    • Butterfly each chicken breast to ensure even thickness, then cut each butterflied breast in half to yield four pieces. Place the chicken in a quart-sized zipper-seal bag.
  2. Make the Marinade:
    • In a small bowl, whisk together the lemon zest, minced garlic, oregano, salt, and pepper. Pour half of this mixture into the bag with the chicken. Seal the bag and massage the marinade into the chicken. Let it marinate at room temperature for 1 hour.
  3. Prepare the Sauce:
    • Add the lemon juice and chopped parsley to the remaining marinade. Stir well and set aside to use as the salmoriglio sauce.
  4. Preheat the Oven:
    • After the chicken has marinated, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Set Up the Breading Station:
    • In one pie dish, combine the flour, salt, and pepper. In a second dish, beat the eggs with 1 tablespoon of water. In a third dish, place the panko breadcrumbs and Parmesan cheese. Pulse the panko in a food processor a few times to slightly reduce the size of the crumbs, but avoid making them too fine.
  6. Bread the Chicken:
    • Remove the chicken from the marinade (discard the used marinade). Dredge each piece of chicken in the flour, shaking off any excess. Dip it into the egg mixture, then coat it thoroughly with the panko-Parmesan mixture. Repeat for all four pieces.
  7. Pan-Fry the Chicken:
    • In a large skillet, heat the butter and olive oil over medium to medium-high heat. Once the butter starts to foam and brown slightly, add two chicken cutlets. Cook for 2-3 minutes on each side, or until golden brown (they don’t need to be fully cooked yet). Transfer the cutlets to the prepared baking sheet. Repeat with the remaining two cutlets.
  8. Bake the Chicken:
    • Brush the melted butter liberally over the top of the fried cutlets. Place the baking sheet in the oven and bake for 5-10 minutes, or until the internal temperature of the chicken reaches 155°F (68°C).
  9. Serve:
    • Serve the chicken cutlets with the salmoriglio sauce drizzled over the top or on the side. Garnish with lemon wedges for an extra burst of flavor.

Notes

  • Butterflying Tip: If you’re unsure how to butterfly the chicken, place the breast on a cutting board, hold it flat with one hand, and slice horizontally through the middle, stopping before cutting all the way through. Open it like a book.
  • Marinade Time: If you’re short on time, you can marinate the chicken for 30 minutes, but 1 hour is ideal for maximum flavor.
  • Sauce Variation: Add a pinch of red pepper flakes to the sauce for a subtle kick.
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.

Nutrition

Find it online: https://recipes.swedishinarabic.net/chicken-salmoriglio-a-flavorful-italian-delight/