"Derived from the Italian word for brine, salamoia, salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish. How about some crispy lemon chicken cutlets with salmoriglio sauce? Zest one lemon, reserving the zest for the bread crumbs. Halve that lemon and squeeze all of its juice into a medium bowl."
"In a shallow dish, combine your bread crumb, flour, cheese, oregano and parsley. Press the zest into the bread crumb mixture to combine it. Cook two to three pieces of the chicken until golden brown and delicious. Combine the zest, the juice of two lemons. Stir in 1/4 cup of the parsley. Slowly pour the garlic oil into the lemon and parsley mixture and whisk to combine. This simple lemon sauce gives this easy weeknight meal a restaurant-quality finish."
Salamoriglio (from salamoia) is a lemon sauce from Sicily and Calabria used to marinate and dress grilled meats and fish. Zest one lemon and reserve the zest for the breadcrumbs. Halve the lemon and squeeze its juice into a bowl, add eggs and beat, then add seasoned chicken and let it rest while preparing sauce and breadcrumb mixture. In a shallow dish combine bread crumbs, flour, cheese, oregano, and parsley, then press in the lemon zest. Cook two to three cutlets until golden brown. Mix zest and juice of two lemons, stir in 1/4 cup parsley, slowly whisk in garlic oil to finish the sauce.
Read at www.nytimes.com
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