Description
This Chicken Salmoriglio recipe offers a flavorful Italian-inspired dish featuring marinated, breaded, and pan-fried chicken cutlets finished in the oven and topped with a zesty lemon-parsley sauce. It combines bright citrus notes with savory herbs and a crispy coating, making it a delightful main course perfect for any occasion.
Ingredients
Scale
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
Salamoriglio Sauce
- Juice from two lemons
- ¼ cup fresh parsley, finely chopped
- Half of the marinade from above
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 Frying and Finishing
- 3 tablespoons butter, for frying
- 3 tablespoons extra virgin olive oil, for frying
- 3 tablespoons additional butter, melted (for brushing before baking)
Instructions
- Butterfly and Marinate: Butterfly each chicken breast by slicing it horizontally almost through to create an even thinner cutlet. Then marinate the chicken with half of the wet rub ingredients (lemon zest, garlic, oregano, salt, and pepper mixture) and refrigerate for 1 hour to infuse flavor.
- Prepare Sauce: In a bowl, combine the lemon juice and chopped parsley with the remaining half of the marinade to create the fresh and tangy Salmoriglio sauce that will be served on top of the chicken.
- Breading: Set up a breading station with three shallow dishes: one with the seasoned flour (all-purpose flour mixed with kosher salt and freshly ground black pepper), one with beaten eggs whisked with water, and one with a mixture of panko breadcrumbs and grated Parmesan cheese. Coat each marinated chicken piece first in flour, then egg, and finally the breadcrumb mixture to ensure a crispy crust when cooked.
- Fry: In a skillet, heat 3 tablespoons of butter and 3 tablespoons of extra virgin olive oil over medium heat. Brown the breaded chicken cutlets carefully on each side until golden brown, approximately 3-4 minutes per side. Then transfer the browned cutlets onto a tray.
- Bake: Preheat the oven to 375°F (190°C). Brush the browned cutlets generously with the melted butter to enhance crispiness during baking. Bake the chicken in the preheated oven until the internal temperature reaches 155°F, about 10-12 minutes, ensuring the chicken is fully cooked but still juicy.
- Serve: Remove chicken cutlets from the oven and top them with the prepared Salmoriglio sauce. Garnish with lemon wedges and serve immediately to enjoy the bright, flavorful dish.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Using panko breadcrumbs combined with Parmesan cheese provides extra crispness and flavor in the breading.
- Brushing with melted butter before baking helps the crust brown evenly and stay moist.
- Cooking to an internal temperature of 155°F is safe and will maintain moistness in the chicken.
- The Salmoriglio sauce adds a fresh, tangy finish that complements the rich fried chicken cutlets perfectly.
