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Title: Crispy Lemon Chicken Cutlets w/Salmoriglio Sauce
Categories: Poultry, Citrus, Herbs, Cheese, Breads
Yield: 5 servings

1 1/2 lb Boned, skinbed chicken
- breasts; halved, pounded
- 1/4" thick
Salt & pepper
3 lg Lemons
2 Eggs, beaten
1/2 c Very fine chopped flat-leaf
- Italian parsley
1 1/4 c Bread crumbs
1/4 c A-P flour
1/4 c Fine grated Parmigiano
- Reggiano cheese
2 ts Dried oregano
1/3 c Extra-virgin olive oil, plus
- more for frying
1 cl Garlic; minced

Pat chicken dry, then season liberally with salt and
pepper on both sides.

Zest 1 lemon, reserving the zest for the bread crumbs,
then halve the lemon and squeeze all its juice into a
medium bowl. Add the eggs to the juice and beat to
combine. Add the seasoned chicken and turn to coat. Let
rest while you make the sauce and bread crumb mixture.

PREPARE THE SAUCE: In a medium bowl, combine the zest
and juice of the remaining 2 lemons; stir in ¼ cup of
the parsley. Set aside.

PREPARE THE BREAD CRUMBS: In a shallow dish, combine
bread crumbs, flour, cheese, oregano and the remaining
parsley. Add the reserved lemon zest and, using a fork,
press the zest into the bread crumb mixture to combine
evenly.

Working one at a time, press each chicken breast into
the bread crumb mixture, using your fingers to help
thoroughly coat it on both sides; place on a sheet pan.

Heat about 1/3 cup of oil in a large skillet over
medium-high. Working in batches, leaving 1 to 2 inches
of space between, add 2 to 3 chicken pieces and cook
until golden brown, turning once, about 2 minutes per
side. Transfer to a serving dish and sprinkle
immediately with salt. Repeat with remaining chicken,
adding and heating more oil as needed.

While the first batch of chicken is frying, heat ? cup
olive oil in a small saucepan on medium heat. Add the
minced garlic and cook for 1 to 2 minutes, just long
enough for the garlic to sizzle but not brown. Remove
from the heat and allow to cool.

Once all the chicken is plated, slowly pour the garlic
oil into the lemon and parsley mixture and whisk to
combine. Before serving, spoon the salmoriglio sauce
liberally over the chicken.

By: Anna Francese Gass

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 to 6 servings

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)