MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Lemon Chicken Cutlets With Salmoriglio Sauce
 Categories: Poultry, Citrus, Herbs, Cheese, Breads
      Yield: 4 servings
 
  1 1/2 lb Chicken breasts; boned,
           - skinned, halved, pounded
           - 1/4" thick
           Salt & pepper
      3 lg Lemons
      2    Eggs; beaten
    1/2 c  Flat-leaf Italian parsley;
           - very fine chopped
  1 1/4 c  Bread crumbs
    1/4 c  A-P flour
    1/4 c  Parmigiano Reggiano
           - cheese; fine grated
      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 1/4 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 1/3 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.
  
  Recipe by Anna Francese Gass
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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