SAUTEED CHICKEN CUTLETS WITH GARLIC, LEMON, PEPPER AND ROSEMARY MARINADE AND GREMOLATA (for four)
6 skinless, boneless chicken breast halves (about 6 ounces each), pounded ¼ inch thick between sheets of plastic wrap
½ cup extra-virgin olive oil for marinade, plus more for the pan
¼ cup fresh lemon juice
3 garlic cloves, smashed
1 bay leaf, crumbled
the leaves of 1 sprig of fresh rosemary, or 1 teaspoon dried
1 tablespoon coarse black pepper
¼ teaspoon crushed red pepper flakes salt to taste
For the gremolata:
1 tablespoon fresh rosemary leaves, very finely minced
2 large garlic cloves, minced
1 teaspoon freshly grated lemon zest
lemon slices and rosemary sprigs for garnish
capellini with lemon and pine nuts, to accompany
- In a bowl whisk together the lemon juice, garlic, bay leaf, rosemary, black pepper, red pepper flakes and salt to taste. Add ½ cup olive oil in a stream, whisking until marinade is emulsified. In a bowl or a large resealable plastic bag marinate chicken, covered and chilled, 2 hours, turning occasionally.
- In a small bowl, stir together the gremolata ingredients.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and add two chicken pieces. Cook chicken until golden brown underneath (about 2 minutes), turn, and repeat on other side (about 2 minutes). Transfer to a platter and tent with foil to keep warm. Add another tablespoon of oil to the skillet and repeat with last two chicken pieces. (Or, grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side).
- Serve chicken sprinkled with gremolata and garnished with lemon slices and rosemary sprigs. Capellini with lemon and pine nuts is a good accompaniment, along with a green vegetable.