Chicken Salmoriglio Lemon Herb (Printable Version)
Golden chicken cutlets with bright lemon, garlic and fresh herbs for bold, Mediterranean-inspired flavor.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts (approximately 280–340 g each)
→ Marinade
02 -
Zest from 2 lemons
03 -
1 tablespoon finely minced garlic
04 -
1 teaspoon dried oregano
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon freshly ground black pepper
→ Salmoriglio Sauce
07 -
Half the prepared marinade
08 -
Juice from 2 lemons
09 -
60 ml finely chopped fresh parsley
→ Breading
10 -
130 g all-purpose flour
11 -
1 teaspoon kosher salt
12 -
0.5 teaspoon freshly ground black pepper
13 -
2 large eggs
14 -
15 ml water
15 -
90 g panko breadcrumbs
16 -
50 g grated Parmesan cheese
→ For Frying
17 -
45 g unsalted butter
18 -
45 ml extra virgin olive oil
19 -
45 g additional melted unsalted butter
# Steps:
01 -
Butterfly each chicken breast for even thickness, then slice each in half to produce four cutlets. Transfer to a sealable plastic bag.
02 -
In a small bowl, thoroughly combine lemon zest, garlic, dried oregano, salt, and black pepper. Add half to the chicken in the bag, seal, and marinate at room temperature for 1 hour.
03 -
To the reserved half of the marinade, whisk in lemon juice and chopped parsley. Set aside for serving.
04 -
Preheat oven to 200°C. Line a baking tray with parchment paper.
05 -
Arrange flour with added salt and pepper in one shallow dish, beaten eggs with water in a second, and panko breadcrumbs processed to a finer crumb combined with Parmesan cheese in a third.
06 -
Discard used marinade. One at a time, coat each cutlet first in seasoned flour, then in egg wash, then in breadcrumb mixture. Shake off any excess at each stage and repeat for all cutlets.
07 -
In a large skillet over medium to medium-high heat, heat butter and olive oil until foaming and lightly browned. Sear two cutlets at a time for several minutes per side until golden but not fully cooked. Transfer to the prepared tray and repeat with remaining cutlets.
08 -
Brush all cutlets generously with melted butter. Bake for 5–10 minutes, or until the internal temperature reaches 68°C.
09 -
Arrange chicken cutlets on plates and top with Salmoriglio sauce. Serve with lemon wedges if desired.
# Notes:
01 -
For extra crispiness, lightly pulse the panko crumbs but avoid over-processing.
02 -
Let the cutlets rest briefly after baking to ensure juiciness before serving.