Ingredients
Equipment
Method
- Pat the chicken dry and season generously with salt and pepper on both sides.
- Zest one lemon, setting aside the zest for the bread crumbs. Then cut the lemon in half and squeeze its juice into a medium bowl. Add the beaten eggs to the lemon juice and whisk to combine. Add the chicken breasts and turn to coat, letting them rest while you prepare the sauce and bread crumb mixture.
- For the sauce: In another medium bowl, combine the zest and juice from the remaining two lemons. Stir in ¼ cup of parsley and set aside.
- For the bread crumbs: In a shallow dish, mix the bread crumbs, flour, grated cheese, oregano, and the remaining parsley. Add the lemon zest and use a fork to press it into the mixture, ensuring it is evenly combined.
- One at a time, coat each chicken breast in the bread crumb mixture, pressing it firmly on both sides. Arrange the coated pieces on a sheet pan.
- Heat ⅓ cup of olive oil in a large skillet over medium-high heat. Working in batches, add 2-3 pieces of chicken to the pan, leaving space between each piece. Fry the chicken until golden brown, turning once, about 2 minutes per side. Transfer to a serving platter and sprinkle with salt. Repeat the process with the remaining chicken, adding more oil as needed.
- While the chicken fries, heat ⅓ cup of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, just until the garlic sizzles, but does not brown. Remove from the heat and let it cool.
- Once all the chicken is cooked, slowly pour the garlic oil into the lemon and parsley mixture. Whisk to combine, then spoon the salmoriglio sauce over the chicken just before serving.
Nutrition
Notes
This recipe focuses on simple, clean flavors. The quick cooking time makes it suitable for a weeknight meal when you want something satisfying without a long commitment in the kitchen.