Description
Chicken Salmoriglio is a delicious dish featuring tender chicken breasts, coated in a flavorful marinade, crispy breadcrumbs, and topped with a zesty Salmoriglio sauce.
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 Chicken: Butterfly each breast, marinate in half of the wet rub for 1 hour.
- Prepare Sauce: Combine remaining wet rub with lemon juice and parsley for the sauce.
- Preheat and Prepare Breading: Preheat oven to 400°F. Set up breading station with flour, eggs, and breadcrumbs.
- Bread Chicken: Coat chicken in flour, eggs, and breadcrumbs.
- Fry Chicken: Brown chicken in butter and oil, then bake until cooked through.
- Serve: Top chicken with Salmoriglio Sauce, serve with lemon wedges.
Notes
- For extra crispiness, you can double bread the chicken.
- Adjust salt and pepper in the breading to suit your taste.
- Ensure chicken reaches an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
