Crispy Chicken Cutlets With Salmoriglio Sauce
I love poultry of every description, and if I do not enjoy crispy, brown chicken cutlets at least every other week, something is missing in my life. These cutlets can be prepared ahead of time and then pan-fried just before serving. They are served with a lemony herb sauce that is popular in Calabria and Sicily.
Salmoriglio stems from the Italian word for brine, “salamoia”; apart from lemon and olive oil, the herbs can be switched around depending on your preference. I use a combination of fresh oregano and parsley in my version, but some folks add basil or mint to their sauce. The sauce is used as a marinade or finishing sauce for a variety of proteins and adds a bright vibrancy to grilled meats and seafood. I personally love serving it on my chicken. Dishes, whether it be grilled chicken thighs or pan-fried chicken cutlets.
Although a straightforward dish to prepare, the only trick to getting the best, crispy cutlets is to ensure they are all the same thickness so they cook evenly. I pan-fry my chicken with a combination of butter and olive oil to obtain a golden brown crust.
Deborah Mele
Crispy Chicken Cutlets With Salmoriglio Sauce
Crispy, golden brown chicken cutlets are topped with a vibrant lemon and herb sauce.
Ingredients
- 1 1/2 Pounds Boneless, Skinless Chicken Thighs
- 2 Large Eggs
- Salt & Pepper
- 1 Lemon
- 1 Teaspoon Dried Oregano
- 1 1/2 Cups Panko Breadcrumbs
- 1/4 Cup All-purpose Flour
- 1/2 Cup Grated Parmesan Cheese
- 4 Tablespoons Olive Oil
- 4 Tablespoons Unsalted Butter
Salmoriglio Sauce:
- 2 Garlic Cloves, Finely Chopped
- 1/2 Cup Fresh Parsley Leaves
- 1/4 Cup Fresh Oregano Leaves
- 2 Medium Lemons
- 1/3 Cup Olive Oil
- Salt & Pepper To Taste
Instructions
- Cut the chickens in half crosswise and pound to 1/4 inch thickness.
- Pat the chicken dry with paper towels and season with salt and pepper.
- To prepare the crumb coating, first zest the lemon, and add to the breadcrumbs in a small shallow bowl along with the dried oregano, salt, pepper, flour, and cheese.
- Juice the lemon and add to the eggs in a separate bowl, mixing well.
- Dip the chicken first into the egg mixture, then breadcrumbs and press with your fingers to coat.
- Lay the prepared chicken breasts on a parchment lined tray and refrigerate until needed.
- To prepare the sauce, zest and juice the two lemons and place in the bowl of a mixer or blender along with the parsley, oregano, olive oil, salt and pepper.
- Pulse until the sauce is blended but still chunky.
- When ready to fry, heat the butter and olive oil in a large fry pan over medium heat until sizzling.
- Fry the chicken in batches until golden brown, about 2 minutes per side.
- Transfer to a platter and continue until all the chicken is fried.
- Add the garlic to the pan and cook just until fragrant, then stir into the sauce.
- Pour the sauce over the chicken and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 961Total Fat: 64gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 342mgSodium: 1015mgCarbohydrates: 45gFiber: 5gSugar: 4gProtein: 55g
