Pin
Chicken Salmoriglio is all about juicy pan-fried chicken cutlets dressed with a punchy lemon and herb sauce that screams weeknight comfort. This dish combines crisp breading with a tangy Italian marinade for a result that feels both classic and special enough for company. The salmoriglio sauce adds zippy freshness that brightens every bite.
The first time I made Chicken Salmoriglio for my family dinner my skeptical husband ended up licking his plate and begging for more sauce. Now it is a repeat request and I love how crowd-pleasing it is.
Ingredients
- Boneless skinless chicken breasts: Choose ones around the same thickness for easier cooking
- Lemon zest from fresh lemons: This brings zing and brightness to both marinade and sauce
- Fresh garlic finely minced: Fresh garlic gives the marinade a boost use firm cloves with no green shoots
- Dry oregano for Italian herbal notes: Look for a vibrant green color and strong aroma
- Kosher salt: Seasons both chicken and breading evenly for balanced flavor
- Freshly ground black pepper: Adds subtle heat use freshly cracked for the best aroma
- Fresh parsley for the sauce: Choose flat-leaf parsley for the best flavor and color
- Lemon juice: Fresh lemons make all the difference for tangy sauce flavor
- All-purpose flour: Helps breading stick use unbleached for a crispier finish
- Whole eggs mixed with water: to help the breadcrumbs adhere
- Panko breadcrumbs: For crunchy breading try to get the flaky style not ground fine
- Parmesan cheese: Grated freshly for nutty salty flavor quality matters here
- Butter for frying: Use real unsalted butter for richer flavor and browning
- Extra virgin olive oil: Adds flavor and ensures even frying look for a grassy aroma
- A little more melted butter: for brushing over the finished cutlets
Step-by-Step Instructions
- Prepare the Chicken:
- Butterfly the chicken breasts for even thickness then cut each into two pieces for four cutlets total. This ensures tender and even cooking.
- Make the Marinade:
- Whisk the lemon zest garlic oregano salt and pepper together. Take half for the marinade and pour over the chicken in a zipper bag. Let it marinate at room temperature for about one hour. This infuses the meat with serious flavor.
- Mix the Sauce:
- Add lemon juice and chopped parsley to the remaining marinade in your bowl. Stir well and set aside. This bright zesty sauce will be your finishing touch.
- Set Up the Breading Station:
- Put flour salt and pepper into one shallow dish. Beat eggs with water in a second. Pulse the panko briefly in a food processor just to break up the flakes but not to a powder and mix with Parmesan in a third dish.
- Bread the Chicken:
- One at a time remove chicken from the marinade and dredge in flour tapping off extra. Dip next into egg mixture letting the excess drip then lay in the panko Parmesan mixture pressing gently to coat on all sides. Set aside.
- Brown the Cutlets:
- Heat butter and olive oil in a wide skillet over medium to medium high. When butter starts to foam and turns golden add two cutlets. Sear on each side just until golden brown not cooking through. Move to a parchment lined tray and repeat with remaining pieces.
- Bake to Finish:
- Brush cutlets with more melted butter and transfer sheet tray to a hot oven. Bake five to ten minutes until internal temp reaches 155 degrees F. This makes the crust crisp while the chicken stays juicy.
- Serve with Sauce:
- Spoon the fresh salmoriglio sauce over each hot cutlet and add lemon wedges. Serve extra sauce on the side for dipping.
Pin
Every time I make this the lemon sauce steals the show. My kids always fight for any extra left in the bowl and dipping the crispy edges in the sauce is their favorite part.
Storage Tips
Keep leftover chicken in an airtight container in the fridge. The breading might soften but a few minutes back in the oven or air fryer will bring back crispiness. The sauce is best made fresh but will hold for twenty four hours in the refrigerator.
Ingredient Substitutions
If you only have chicken thighs you can use boneless skinless thighs and follow the same breading process. No panko Swap for plain dry breadcrumbs for a less crunchy coating. In place of parsley use fresh basil or even arugula for a peppery twist.
Pin
Serving Suggestions
This is terrific with simple side dishes like roasted potatoes steamed green beans or an Italian salad. The sauce is also amazing spooned over grilled vegetables or used to top a bowl of pasta.
Cultural Context
Salmoriglio sauce hails from southern Italy particularly Sicily and Calabria. Traditionally it is paired with grilled meat or fish but using it over pan fried chicken is a weeknight-friendly Italian American twist that keeps all the character of the classic.
Recipe FAQs
- → What is salmoriglio sauce?
Salmoriglio is a southern Italian sauce made with lemon juice, olive oil, garlic, herbs, and salt. It's tangy and fresh, perfect for poultry or fish.
- → How do you ensure crispy breading on the chicken?
Pat chicken pieces dry before dredging. Use a three-step coating of flour, egg wash, and panko-Parmesan mix. Fry in hot butter and oil until golden.
- → Can the salmoriglio sauce be made ahead?
Yes. Prepare the marinade and reserve half for the sauce. Add fresh herbs and lemon juice just before serving for best flavor.
- → What's the best way to serve chicken salmoriglio?
Top the crispy chicken cutlets with the bright, herby sauce and extra lemon wedges. Pair with salads or roasted vegetables.
- → Can you bake the chicken instead of frying?
Breading benefits from pan-frying for a crisp texture, but the breaded cutlets can be finished in the oven after browning for full doneness.
- → Which herbs work best in the sauce?
Fresh parsley and oregano are classic, but basil or chives add a nice variation to the lemon-garlic base.