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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