If you’re craving a dish that bursts with bright, zesty flavors and crunchy textures, this Chicken Salmoriglio Recipe is an absolute must-try. The combination of tangy lemon, fresh herbs, and crispy panko coating creates an irresistible harmony that elevates simple chicken breasts into a restaurant-worthy meal. Whether you’re looking to impress at a dinner party or want a flavorful family-friendly dinner, this recipe delivers juicy, golden cutlets crowned with a vibrant salmoriglio sauce that feels as fresh as a Mediterranean breeze.
Ingredients You’ll Need
Don’t be fooled by the simplicity of the ingredient list — each component plays a key role in building the layers of texture and flavor. From the bright lemon zest and juice to the aromatic garlic and oregano, every ingredient enhances the final dish in its own special way.
- Chicken breasts (2 boneless, skinless): The perfect lean protein base that crisps up beautifully when breaded and fried.
- Lemon zest from two lemons: Adds a sharp citrus fragrance that wakes up the palate.
- Garlic (1 tablespoon minced very fine): Gives depth and a savory kick balanced by the brightness of lemon.
- Dry oregano (1 teaspoon): Brings a subtle earthiness reminiscent of Mediterranean flavors.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance every component.
- Lemon juice from two lemons: The acidic base for the vibrant salmoriglio sauce.
- Fresh parsley (¼ cup finely chopped): Offers a fresh, herbal burst that complements the lemon perfectly.
- All-purpose flour (1 cup): Creates a light coating to help the egg and breadcrumbs adhere.
- Eggs (2) and 1 tablespoon water: The binding agent for the crispy breadcrumb layer.
- Panko breadcrumbs (1 ½ cups): Gives the chicken an irresistible crunch and lightness.
- Grated Parmesan cheese (½ cup): Adds savory umami richness to the breading mix.
- Butter (3 tablespoons for frying, plus 3 tablespoons melted): Imparts a rich, golden crust and moist finish.
- Extra virgin olive oil (3 tablespoons): Enhances frying with fruity undertones and keeps the crust crisp.
How to Make Chicken Salmoriglio Recipe
Step 1: Butterfly and Marinate
Start by carefully butterflying each chicken breast to create an even, thin piece that cooks quickly and stays juicy. Then, let the chicken soak in half of the flavorful wet rub for a full hour. This marination infuses the meat with lemon zest, garlic, oregano, salt, and pepper, guaranteeing every bite is bursting with flavor.
Step 2: Prepare the Sauce
While your chicken marinates, mix the juice from two lemons with fresh parsley and the remaining wet rub. This zesty salmoriglio sauce is fresh, herbaceous, and perfectly acidic — the ideal topping that brightens the crispy chicken cutlets.
Step 3: Set Up the Breading Station
Create a classic breading trio by arranging the flour seasoned with salt and pepper, the egg wash made by whisking eggs with water, and a mixture of panko breadcrumbs combined with grated Parmesan cheese. This setup ensures each chicken piece gets that crave-worthy, crunchy coating.
Step 4: Bread the Chicken
Coat each marinated chicken piece first in the flour, then dip into the egg wash, and finally press into the flavorful breadcrumb mixture. Be generous but gentle — this triple coating locks in moisture while delivering a crispy, golden exterior.
Step 5: Fry the Cutlets
In a skillet over medium heat, melt butter with olive oil to create the perfect frying medium. Carefully brown the breaded chicken cutlets for a few minutes on each side until they develop a beautiful golden crust. They’ll finish baking in the oven, so focus on building color and texture here.
Step 6: Bake Until Perfect
Transfer the browned cutlets to a baking tray and brush them with melted butter. Bake in a preheated oven until the internal temperature reaches 155°F. This step ensures the chicken is cooked through while staying juicy and tender.
Step 7: Serve with Salmoriglio Sauce
Once out of the oven, top each cutlet generously with the vibrant salmoriglio sauce and garnish with fresh lemon wedges. This final touch brings everything together with a burst of fresh acidity and herbaceous brightness.
How to Serve Chicken Salmoriglio Recipe
Garnishes
Simple garnishes like freshly chopped parsley and additional lemon wedges not only add color but also allow your guests to customize the citrus punch to their liking. A sprinkle of extra grated Parmesan can also elevate the dish just right.
Side Dishes
This chicken pairs beautifully with light, fresh sides such as a crisp arugula salad, garlic-roasted potatoes, or a simple pasta tossed in olive oil and herbs. These accompaniments keep the overall plate balanced, letting the bright flavors of the chicken shine.
Creative Ways to Present
For a delightful twist, serve the Chicken Salmoriglio Recipe over a bed of creamy polenta or alongside a refreshing tomato and cucumber salad. You could even slice the cutlets and serve them atop warm flatbread drizzled with extra salmoriglio sauce for an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salmoriglio sauce separate to maintain its fresh flavor and prevent the breading from becoming soggy.
Freezing
If you want to store your Chicken Salmoriglio Recipe for longer, freeze the cooked, cooled cutlets in a single layer on a baking sheet before transferring to a freezer-safe container. They’ll keep well for up to 2 months. Again, freeze the sauce separately or prepare fresh when ready to serve.
Reheating
To reheat, place the frozen or refrigerated cutlets in a preheated oven at 350°F and warm for 10–15 minutes until heated through and the crust regains its crispiness. Avoid microwaving as it can make the coating soggy.
FAQs
What is salmoriglio sauce?
Salmoriglio is a traditional Southern Italian sauce made with lemon juice, olive oil, garlic, and fresh herbs like parsley and oregano. It complements grilled or fried meats by adding a bright, tangy flavor.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work well, offering a slightly richer flavor and more moisture. Remember to adjust cooking times as thighs are thicker and may require longer baking to reach the safe internal temperature.
Is there a gluten-free version of this Chicken Salmoriglio Recipe?
Yes, you can substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives, such as rice flour and gluten-free breadcrumbs. The flavor will remain just as delightful!
How long can I marinate the chicken?
While one hour is ideal for flavor infusion without compromising texture, you can marinate up to 4 hours. Avoid marinating much longer as the acid from the lemon juice can start to break down the chicken, making it mushy.
Can I make the salmoriglio sauce ahead of time?
Yes, you can prepare the sauce up to 24 hours in advance and store it in the refrigerator. Just bring it back to room temperature and give it a quick stir before serving to refresh the flavors.
Final Thoughts
There is something truly special about a well-made Chicken Salmoriglio Recipe — it showcases how simple ingredients can come together to create a dish full of zest, crunch, and color that feels both comforting and exciting. I wholeheartedly encourage you to give it a try and discover just how quickly this vibrant, crispy chicken can become one of your go-to favorites.
Print
Chicken Salmoriglio Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
This Chicken Salmoriglio recipe features succulent boneless, skinless chicken breasts marinated in a zesty lemon and garlic mixture, then breaded and pan-fried before finishing in the oven. The dish is topped with a vibrant Salmoriglio sauce made from lemon juice, parsley, and garlic, delivering bright and fresh Mediterranean flavors perfect for a satisfying dinner.
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts (about 10–12 ounces each)
- Zest from two lemons
- 1 tablespoon garlic, minced very fine
- 1 teaspoon dry oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Sauce
- Juice from two lemons
- ¼ cup fresh parsley, finely chopped
For the Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 whole eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
For Cooking
- 3 tablespoons butter (for frying)
- 3 tablespoons extra virgin olive oil (for frying)
- 3 tablespoons additional butter (melted, for brushing)
Instructions
- Butterfly and Marinate: Butterfly each chicken breast by slicing horizontally almost through the middle and opening it like a book to create an even thickness. Then marinate the chicken with half of the wet rub mixture (lemon zest, garlic, oregano, salt, pepper) for 1 hour to allow flavors to penetrate the meat.
- Prepare Sauce: In a separate bowl, mix the remaining wet rub ingredients with the lemon juice and finely chopped parsley to create the Salmoriglio sauce that will be served atop the chicken.
- Breading: Set up a breading station with three shallow dishes: one with seasoned all-purpose flour (flour, salt, and pepper), one with beaten eggs mixed with water, and one with a mixture of panko breadcrumbs and grated Parmesan cheese. Dredge each marinated chicken piece first in flour, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture.
- Fry: Heat 3 tablespoons butter and 3 tablespoons olive oil in a skillet over medium heat. Brown the breaded chicken cutlets in the skillet on both sides until golden, about 3-4 minutes per side. Transfer the browned cutlets to a baking tray.
- Bake: Brush the browned cutlets with melted butter, then bake in a preheated oven at 375°F (190°C) until the internal temperature reaches 155°F (68°C), approximately 15-20 minutes. This ensures the chicken is cooked through but remains juicy.
- Serve: Remove the chicken from the oven and top generously with the prepared Salmoriglio sauce. Serve immediately with lemon wedges for an extra bright citrus flavor.
Notes
- Butterflying the chicken ensures even cooking and tender texture.
- Using panko breadcrumbs mixed with Parmesan cheese creates a crunchy and flavorful crust.
- Monitor the internal temperature with a meat thermometer to avoid overcooking.
- Allowing the chicken to marinate for at least 1 hour deepens the flavor profile.
- Serve with fresh salad or roasted vegetables for a complete meal.
