It is called Crispy Lemon Chicken Cutlets With Salmoriglio Sauce. Yeah, I don't know how that sauce is pronounced either - not that I've given it a try in the first place.
Now, 710 has an issue with lemon in his food. To a degree we both do - and that is due to my mother. As she aged, her tastebuds weren't all they could be, so when she put lemon in a dish, she put LEMON in a dish. It was overpowering and no one ever said a thing, because.......well..........old woman made dinner for us.
I thought I had this figured out, but I didn't. It's good, but yeah, the lemon could be cut back and I'll explain where along the way.
Make no mistake, this is all about the prep. Cooking time is minimal and quick! Like 5 minutes. But zesting and grating and chopping and dredging take some bigger chunk o'time. But for me, it's relaxing in a certain way.
Mostly, you can clean as you go, but once you start cooking, it's all about that since it goes so quickly.
Yield:
4 to 6 servings
1½ pounds boneless, skinless chicken breasts (about 4), halved and pounded ¼-inch thick
Kosher salt
Pepper
3 large lemons
2 eggs, beaten
½ cup very finely chopped flat-leaf Italian parsley
1¼ cups bread crumbs
¼ cup all-purpose flour
¼ cup finely grated Parmigiano-Reggiano
2 teaspoons dried oregano
⅓ cup extra-virgin olive oil, plus more for frying
1 garlic clove, minced
PREPARATION
Step 1
Pat chicken dry, then season liberally with salt and pepper on both sides.
Note: I used chicken cutlets. It's easier than halving and pounding chicken. Even NAMBLA agrees on this.
Step 2
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.
Note: Maybe not add the juice to the eggs? Or use less of a half.
Step 3
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.
Note: this is where I might scale back on two entire lemons for the sauce. Maybe one or two for zest one for juice.
Step 4
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.
Step 5
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.
Step 6
Heat about ⅓ 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.
Step 7
While the first batch of chicken is frying, heat ⅓ 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.
Step 8
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.
It had moments of too much lemon. You can even see the sauce on the plate.
We did split another cutlet and did not add any more sauce and it was great. I'd totally do this again - just with a little less lemon.
