Ingredients
Chicken:
2 boneless, skinless chicken breasts (10–12 oz each)
Marinade/Wet Rub:
Zest from 2 lemons
1 tbsp finely minced garlic
1 tsp dried oregano
1 tsp kosher salt
½ tsp freshly ground black pepper
Salmoriglio Sauce:
Half of the marinade above
Juice from 2 lemons
¼ cup fresh parsley, finely chopped
Breading:
1 cup all-purpose flour
1 tsp kosher salt
½ tsp freshly ground black pepper
2 eggs + 1 tbsp water
1½ cups panko breadcrumbs
½ cup grated Parmesan cheese
For Frying:
3 tbsp butter
3 tbsp extra virgin olive oil
3 tbsp melted butter (for finishing)
Instructions
Butterfly and Tenderize: Slice each chicken breast in half horizontally to create cutlets. Lightly pound to even thickness.
Marinate: Mix the marinade ingredients and rub over chicken. Let sit in the fridge for at least 1 hour.
Prep Sauce: Combine half of the marinade with lemon juice and parsley. Set aside.
Bread the Chicken: Coat each cutlet in seasoned flour, then egg wash, then panko mixed with Parmesan.
Pan-Fry: Heat butter and oil in a skillet over medium heat. Fry chicken cutlets until golden brown and cooked through (about 4–5 mins per side).
Finish & Serve: Drizzle with melted butter and spoon over the fresh Salmoriglio sauce.
- Prep Time: 1 hour 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480 per serving
- Fat: 25g per serving
- Carbohydrates: 28g per serving
- Protein: 35g per serving