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Kotopoulo Ladorigani | Juicy in 15 minutes
(0)
15 min
Quick
Knuspr-Küche
Zarte Hähnchenbrust-Paillards treffen auf die wohl berühmteste griechische Würz-Emulsion: Ladorigani aus sonnengereifter Zitrone, nativem Olivenöl extra, feinem Knoblauch und aromatischem Berg-Oregano. In nur 15 Minuten goldbraun gebraten und himmlisch saftig!
Preparation method
Preparation & pounding
Pat the chicken breast fillets dry and slice them in half horizontally to create thin cutlets (paillards). Place the pieces between two sheets of cling film and pound them evenly to a thickness of about 5 mm using a meat mallet or the bottom of a heavy pot. Season both sides with fine table salt and ground black pepper.
For the ladorigani sauce, peel the garlic cloves and finely grate or press them. Wash the lemon with hot water, finely grate a little zest, and squeeze out all the juice. In a bowl, vigorously whisk 30 ml of extra virgin olive oil with the lemon juice, lemon zest, garlic, and dried oregano using a fork until a creamy emulsion forms.
Searing & glazing
Heat the remaining extra virgin olive oil (15 ml) in a wide pan over high heat. Add the chicken paillards and sear for only about 2 minutes per side until they get a golden-brown crust but remain wonderfully juicy inside.
Chef's tip
This goes wonderfully with toasted bread, Greek salad, or crispy lemon potatoes (Patates Lemonates).
The secret to authentic ladorigani is the emulsion: vigorously whisking cold-pressed olive oil and fresh lemon juice ensures that the sauce coats the seared poultry perfectly.
30 min
Under an hour
