Ingredients

For the Chicken Cutlets

• 1½ pounds boneless skinless chicken breasts
• Kosher salt and black pepper
• 2 eggs
• 1 fresh organic lemon, zested and juiced
• 1¼ cups panko breadcrumbs
• ¼ cup all-purpose flour
• ¼ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon dried oregano
• ¼ cup chopped fresh parsley
• ⅓ cup light olive oil

For the Salmoriglio Sauce

• 2 fresh lemons, zested and juiced
• ⅓ cup extra-virgin olive oil
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• Pinch of salt

Instructions

1. Pound chicken to ¼-inch thickness and season with salt and pepper.
2. Whisk eggs with lemon juice and lemon zest.
3. Combine breadcrumbs, flour, Parmesan, oregano, parsley, and lemon zest.
4. Dip chicken into egg mixture, then coat firmly in breadcrumbs.
5. Let breaded chicken rest for 5 minutes.
6. Fry cutlets in olive oil until golden brown and crispy.
7. Transfer to a wire rack.
8. Whisk together olive oil, lemon juice, zest, garlic, oregano, parsley, and salt for the sauce.
9. Spoon sauce lightly over chicken before serving.
10. Garnish with parsley and lemon wedges.

• Don’t overcrowd the skillet.
• Resting the breading improves crispiness.
• Fresh lemon juice gives the best flavor.
• Add sauce just before serving.

Nutrition Estimate (Per Serving)