Chicken Cutlets with Lemon Dressing Recipe

 Ingredients:

1 pound boneless skinless chicken breasts, pounded thin

1 tablespoon plus 1 teaspoon kosher salt, plus more to taste

⅔ cup olive oil, plus more for drizzling

3 tablespoons parsley

1 teaspoon dried oregano

3 garlic cloves, roughly chopped

2 lemons, juiced

freshly ground black pepper, to taste

2 large eggs, beaten

6 tablespoons grated parmesan cheese

1 cup plain breadcrumbs

2 tablespoons all-purpose flour 

Directions:

1. In a large bowl, dissolve 1 tablespoon salt in 1 cup cold water. Add the chicken and place in the refrigerator for 1 hour. Rinse the chicken and pat dry.

2. Meanwhile, in a medium bowl, whisk together the ⅓ cup of the olive oil and 2 tablespoons of the parsley with the oregano, garlic, and lemon juice. Season with salt and pepper and set the lemon dressing aside.

3.  Whisk 2 tablespoons of the parmesan cheese with the eggs in a shallow dish. In a separate shallow dish, whisk the remaining salt, parsley, and parmesan cheese with the breadcrumbs, flour, and pepper.

4. Dredge the chicken breasts in the egg mixture, then delicately coat them all over in the breadcrumb mixture. Pour the remaining ⅓ cup olive oil in a 9-inch-by-13-inch baking sheet and add the chicken in an even layer. Drizzle more oil over the chicken and oven to 450°F. Bake, flipping once, until the cutlets are golden and the chicken is cooked through, 25 to 30 minutes.

5. Dredge each cutlet in the lemon dressing and transfer to a platter. Serve with the remaining lemon dressing.

Delicious!! We both enjoyed it.