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Chicken Salmoriglio

Zesty Chicken Salmoriglio: Crispy, Flavorful Family Feast

This Chicken Salmoriglio recipe features crispy chicken with a zesty lemon garlic sauce, perfect for a family dinner.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Thighs can be used for juicier results.
  • 1/4 cup Extra Virgin Olive Oil Choose high-quality for the best flavor.
For the Marinade and Sauce
  • 1 tablespoon Lemon Zest Fresh zest is key.
  • 4 cloves Garlic, Minced Fresh garlic preferred.
  • 2 teaspoons Dry Oregano Italian seasoning can work too.
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper Adjust to your taste.
  • 2 tablespoons Lemon Juice Fresh lemons yield the best results.
  • 1/4 cup Fresh Parsley, Chopped Basil can be used for variation.
For the Coating
  • 1/2 cup All-Purpose Flour Gluten-free flour works too.
  • 2 large Eggs Free-range eggs for richer flavor.
  • 1 tablespoon Water
  • 1 cup Panko Breadcrumbs Regular breadcrumbs are an alternative.
  • 1/4 cup Parmesan Cheese, Grated Nutritional yeast can serve as a dairy-free substitute.
For Cooking
  • 2 tablespoons Butter Can substitute with more olive oil.

Equipment

  • Skillet
  • baking tray
  • Mixing bowls
  • Measuring Cups
  • Whisk
  • Plates

Method
 

Step-by-Step Instructions
  1. Butterfly the chicken breasts for even cooking, cut into portions. Combine olive oil, garlic, lemon zest, oregano, salt, and pepper for marinade. Coat chicken and let marinate for about 1 hour.
  2. Prepare the salmoriglio sauce by mixing reserved marinade with lemon juice and parsley.
  3. Set up the breading station: flour seasoned with salt and pepper, whisked eggs with water, and panko mixed with Parmesan.
  4. Dredge marinated chicken in flour, dip in egg, and roll in panko-Parmesan mixture until fully coated.
  5. Heat butter and olive oil in a skillet. Fry breaded chicken cutlets for 3-4 minutes on each side until golden and cooked through.
  6. Transfer fried chicken to a baking tray, brush with melted butter, and bake at 400°F for 5-10 minutes.
  7. Serve hot with prepared salmoriglio sauce and fresh lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 25mgCalcium: 10mgIron: 8mg

Notes

Marinate chicken for no more than an hour to maximize flavor. Use high-quality ingredients for best results.

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