• 23's Top 50 Recipes - 13

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:48:10 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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 ΒΌ 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

    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)