Chicken Salmoriglio

Crispy, juicy chicken cutlets topped with a bright and zesty salmoriglio sauce made from lemon, garlic, and fresh herbs. This simple yet flavorful dish makes for a fantastic family dinner or a special weekend meal!

Yield: 4 servings
Prep Time: 1 hour 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes

Ingredients

Chicken:

• 2 boneless, skinless chicken breasts (about 10–12 ounces each)

Marinade / Wet Rub:

• Zest from 2 lemons
• 1 tablespoon garlic, minced very fine
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Salmoriglio Sauce:

• Reserved half of the marinade/wet rub
• Juice from 2 lemons
• ¼ cup fresh parsley, finely chopped

Breading:

• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 whole eggs + 1 tablespoon water
• 1½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese

For Frying and Finishing:

• 3 tablespoons butter (for frying)
• 3 tablespoons extra virgin olive oil (for frying)
• 3 tablespoons additional butter, melted (for brushing)

Instructions

1. Prepare the Chicken:
   Butterfly each chicken breast for even thickness, then cut each in half to yield four pieces. Place the pieces into a quart-sized zip-top bag.
2. Make the Marinade:
   In a small bowl, whisk together all the marinade/wet rub ingredients. Pour half of it into the bag with the chicken. Marinate at room temperature for 1 hour.
3. Make the Salmoriglio Sauce:
   Add the lemon juice and chopped parsley to the reserved half of the marinade/wet rub. Set aside for serving.
4. Bread the Chicken:
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
   Set up a breading station:
   • Dish 1: Flour, salt, and pepper.
   • Dish 2: Beaten eggs and water.
   • Dish 3: Panko breadcrumbs (pulsed slightly smaller in a food processor) mixed with Parmesan cheese.
   Discard the used marinade. Dredge each chicken cutlet in flour (shaking off excess), then dip in the egg wash, and finally coat in the panko mixture.
5. Pan-Fry the Chicken:
   Heat butter and olive oil in a large skillet over medium to medium-high heat.
   Once the butter foams and just begins to brown, add two cutlets and brown them for a few minutes per side (they will not be fully cooked). Transfer to the prepared sheet tray. Repeat with remaining cutlets.
6. Bake:
   Brush the tops of the browned cutlets liberally with the melted butter.
   Bake for 5–10 minutes, or until the internal temperature reaches 155°F (68°C).
7. Serve:
   Serve hot with the Salmoriglio Sauce spooned over the top or on the side, plus lemon wedges.

Notes

• Chicken Thickness: Make sure to butterfly the chicken evenly so it cooks uniformly and stays juicy inside.
• Marinade Time: Marinating at room temperature (not refrigerated) for an hour helps tenderize the chicken quickly without over-penetrating it. If you need to marinate longer (over 2 hours), refrigerate it.
• Salmoriglio Sauce: This lemony sauce is vibrant and fresh — spoon it generously over the hot chicken so it soaks in slightly, or serve it on the side for dipping.
• Breadcrumbs: Lightly pulsing the panko crumbs makes the crust more even and helps the Parmesan cheese stick better. Avoid grinding too fine — you want a little texture!
• Cooking Temperature: Pulling the chicken from the oven at 155°F ensures it stays tender. Carryover cooking will bring it up to the safe internal temperature of 165°F while resting.
• Lemon Zest: Don’t skip it — it brings out a deep lemon fragrance that makes the dish special.
• Alternative Cooking Methods: If you prefer, you can air fry or shallow fry the chicken instead of pan-frying and baking.
• Make Ahead Tip: You can bread the chicken cutlets a few hours in advance and refrigerate them on a sheet tray, covered loosely with plastic wrap, until ready to fry and bake.
• Serving Ideas: Pair this dish with roasted vegetables, a simple arugula salad, or lemony couscous for a complete meal.
• Storage & Reheating: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for best results to maintain crispiness.

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