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)

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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.