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Chicken Velasco

This recipe is inspired by my husband and I's favorite dish at our favorite restaurant in Marco Island, FL. We vacation to Marco Island frequently with family, and we found (in my opinion) the best Italian food at Joey's Pizza and Pasta years ago. For the past two years, my husband and I have gotten the same appetizer every time we go — clams Velasco, add in calamari. Sometimes we even get the chicken Velasco for our main course. The Velasco sauce is so addicting that we started making it at home too. The sauce is perfectly acidic, tangy, and spicy. It's also a very simple recipe, which makes it one of my weeknight go-to's.
It really is the sauce that makes this recipe so addicting, so feel free to pair it with whatever protein you're in the mood for. I don't really make clams at home, so I've only made this with chicken cutlets and breaded shrimp. However, this sauce would probably be good with any white fish, veal, or pork too. In this recipe, I'll be showing how I make it with chicken, so I'll be including my go-to chicken cutlet recipe as well.
Usually, I pair this with a simple pappardelle or fettucine noodle mixed with the Velasco sauce. I hope my weeknight staple makes it into your rotation as well!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Chicken Cutlets
  • 1 Egg
  • 1/4 cup Mayonnaise
  • 2 tbsp Italian Dressing
  • 1 tsp Garlic Powder
  • Salt and Pepper, To Taste
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup Avocado Oil
  • 1 tbsp Butter, Unsalted
  • 1 tbsp Olive Oil
  • 5-8 Cloves Garlic, Minced
  • 1/4 cup Sliced Pickled Jalapenos
  • 1/8-1/4 cup Pickled Jalapeno Juice depending on spice preference
  • 1 cup Chicken Broth
  • 2-3 tbsp Clam Juice
  • 1/2 Lemon, Juiced
  • 1 tsp Cornstarch
  • 2 tsps Cool Water

Method
 

  1. Prepare the Chicken.
    In a shallow plate or bowl, whisk together 1 egg, 1/4 cup mayonnaise, 2 tbsp Italian dressing, 1 tsp garlic powder, and salt and pepper to taste.
    In a separate bowl, add 1 cup seasoned Italian breadcrumbs.
    Coat each chicken cutlet first in the egg, then press into the breadcrumbs.
    Once both cutlets are coated, put them on a plate, cover with plastic wrap, and set in the fridge for about 10-20 minutes.
  2. Cook the Chicken.
    Heat a large sauté pan over medium to medium-high heat. Coat the bottom of the pan with 1/4 cup (or more if needed) of avocado oil.
    Once the oil is hot, add your chicken (it should immediately sizzle).
    After 3-5 minutes or until first side is golden brown, turn over and cook for 3-5 more minutes, or until cooked to 165℉ degrees.
    Lay the chicken on a paper towel to drain excess oil and sprinkle with salt.
  3. Make the Sauce.
    Heat a different sauté pan over medium to medium-low heat.
    Add 1 tbsp of butter and 1 tbsp of olive oil.
    When the butter is melted, add the minced garlic. Sauté for about 30 seconds, until fragrant.
    Then, add 1/4 cup sliced pickled jalapenos, 1/8-1/4 cup of the pickled jalapeno juice (depending on your spice preference), 1 cup chicken broth, 2-3 tbsps of clam juice, and the juice of 1/2 of a lemon. Stir and let it come up to a simmer. Simmer for about 5 minutes to let the flavors bloom.
    In a small bowl, whisk together 1 tsp cornstarch and 2 tsps cool water. Add to the simmering sauce while stirring.
    Keep stirring the sauce until it thickens slightly.
  4. Time to Serve!
    To plate, add your crispy chicken and spoon the sauce over top.*

Notes

*As mentioned above, I love serving this with a pappardelle or fettucine noodle. I'll cook the noodle according to the packaging instructions, then mix the noodles with the sauce before plating next to the chicken.