I love the poultry of each description and if I don’t like crunchy brown chicken cutlets at least every two weeks, something is missing in my life. These cutlets can be prepared in advance and then fried in a pan just before serving. They are served with a lemon herbal sauce which is popular in Calabria and Sicily.
Salmorgio derives from the Italian word for brine, “brine”; In addition to lemon and olive oil, herbs can be changed according to preferences. I use a combination of fresh oregano and parsley in my version, but some people add basil or mint to their sauce. The sauce is used as a marinated or finishing sauce for a variety of proteins and adds a brilliant liveliness to grilled meats and seafood. Personally I like to serve it on my chicken. Dishes, whether they are grilled chicken chicken thighs or pan -fried chicken cutlets.
Although a simple dish to prepare, the only trick to obtain the best and crunchy cutlets is to make sure they have the same thickness so that they cook evenly. I do my chicken in a pan with a combination of butter and olive oil to obtain a golden brown crust.
Deborah Mele
Ingredients
1 1/2 pounds of boneless and leather without leather
2 large eggs
Salt and Pepe
1 lemon
1 teaspoon of dried oregano
1 1/2 cups of bump panko
1/4 cup of flour for all uses
1/2 cup of grated Parmesan
4 tablespoons of olive oil
4 tablespoons of unbeaten butter
Salman:
2 cloves of garlic, finely chopped
1/2 cup of fresh parsley leaves
1/4 cup of fresh oregano leaves
2 medium lemons
1/3 cup of olive oil
Salt and pepper to taste
Instructions
- Cut the chickens halfway through and close a thickness of 1/4 inch.
- The chicken with paper towels was granted and season with salt and pepper.
- To prepare the coating of crumbs, the first lemon hook and add to the breadcrumbs in a small shallow bowl together with dry oregano, salt, pepper, flour and cheese.
- Swy the lemon and add to eggs in a separate bowl, mixing well.
- Dip the chicken first in the egg mixture, then the breadcrumbs and press with your fingers to cover.
- Place the chicken breasts prepared on a tray lined for parchment and refrigerate until it is necessary.
- To prepare the sauce, the zest and juice of the two lemons and position yourself in the bowl of a mixer or blender together with the parsley, the oregano, olive oil, salt and pepper.
- Pulse until the sauce is mixed but still big.
- When it is ready to fry, he warms the butter and olive oil in a large pan over medium heat until it sideways.
- Fry the chicken in lots until golden brown, about 2 minutes per side.
- Transfer to a plate and continue until all the chicken is fried.
- Add the garlic to the pan and cook until it is fragrant, then mix in the sauce.
- Pour the sauce on the chicken and serve immediately.
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 961Total fat: 64 gSaturated fat: 19gTrans fat: 0gFatty fat: 43gCholesterol: 342mgSodium: 1015mgCarbohydrates: 45gFiber: 5gSugar: 4gProtein: 55g
