Chicken Salmoriglio with Lemon Parsley Sauce Recipe

Introduction

Chicken Salmoriglio is a vibrant Italian dish featuring tender, marinated chicken cutlets with a zesty lemon and herb sauce. Its crispy breadcrumb coating and bright, fresh flavors make it a delightful meal perfect for any occasion.

Ingredients

• 2 boneless, skinless chicken breasts (about 10-12 ounces each)
• Zest from two lemons
• 1 tablespoon garlic, minced very fine
• 1/2 cup extra virgin olive oil
• 1 teaspoon dry oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Juice from two lemons
• ¼ cup fresh parsley, finely chopped
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 whole eggs and 1 tablespoon water
• 1 ½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese
• 3 tablespoons butter, for frying
• 3 tablespoons extra virgin olive oil, for frying
• 3 tablespoons additional butter, melted

Instructions

1. Step 1: Butterfly each chicken breast for even thickness, then cut each butterflied breast in half to yield four pieces. Place the chicken into a quart zipper seal bag.
2. Step 2: In a small bowl, whisk together lemon zest, garlic, olive oil, oregano, salt, and black pepper to make the marinade. Pour half of it into the bag with the chicken. Marinate at room temperature for one hour.
3. Step 3: Add lemon juice and parsley to the remaining marinade and set this mixture aside as your Salmoriglio sauce.
4. Step 4: Preheat the oven to 400°F (200°C) and line a sheet tray with parchment paper.
5. Step 5: Set up your breading station: place flour, salt, and pepper in one shallow dish; beaten eggs and water in a second.
6. Step 6: Pulse the panko breadcrumbs a few times in a small food processor to slightly reduce their size (avoid grinding too fine). Transfer to a third dish and mix with grated Parmesan cheese.
7. Step 7: Remove each chicken piece from the marinade, discard the marinade. Dredge each piece first in the flour mixture, then the egg wash, and finally in the panko-Parmesan mixture. Shake off excess at each step.
8. Step 8: In a large skillet or sauté pan, heat butter and olive oil over medium to medium-high heat until the butter starts to foam and brown slightly.
9. Step 9: Add two chicken cutlets and cook for a few minutes on each side until lightly browned but not fully cooked. Transfer to the prepared sheet tray.
10. Step 10: Repeat browning with the remaining two cutlets. Brush melted butter liberally over all four cutlets.
11. Step 11: Place the tray in the oven for 5 to 10 minutes, or until the internal temperature of each cutlet reaches 155°F (68°C).
12. Step 12: Serve the chicken warm, topped with the Salmoriglio sauce and lemon wedges on the side.

Tips & Variations

• For extra flavor, marinate the chicken in the refrigerator overnight instead of one hour at room temperature.
• Use fresh herbs like oregano or thyme in the breadcrumb mixture for an herbal twist.
• Swap the Parmesan for Pecorino Romano for a sharper, saltier crust.
• If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but fresh is best for brightness.
• Serving the dish with a light salad or roasted vegetables complements the zesty chicken perfectly.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 325°F (160°C) to maintain the crispy coating, or warm in a skillet over low heat. Avoid microwaving as it may soften the crust. The Salmoriglio sauce can be kept separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They offer more moisture and flavor but may require a slightly longer cooking time.

Is it necessary to brown the chicken before baking?

Browning the chicken first develops a flavorful, golden crust and helps keep the coating crisp after baking. Skipping this step may result in a less crispy texture.

Chicken Salmoriglio with Lemon Parsley Sauce Recipe

Print Recipe

★★★★★

5 from 83 reviews

This Chicken Salmoriglio recipe features tender, juicy boneless chicken breasts marinated in a zesty lemon, garlic, and oregano mixture, then breaded with a crispy Parmesan-panko crust. After a quick sear in butter and olive oil to develop a golden brown exterior, the cutlets finish cooking in the oven, ensuring moist interiors. Served with a bright, herbaceous Salmoriglio sauce made from fresh lemon juice and parsley, this dish offers a delightful combination of Mediterranean flavors and satisfying textures perfect for a flavorful weeknight dinner or special occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 cutlets (serves 2-4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 boneless, skinless chicken breasts (about 10–12 ounces each)
• Zest from two lemons
• 1 tablespoon garlic, minced very fine
• 1/2 cup extra virgin olive oil
• 1 teaspoon dry oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Salmoriglio Sauce

• Juice from two lemons
• ¼ cup fresh parsley, finely chopped
• Half of the marinade from above (remaining marinade after marinating chicken)

Breading Station

• 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)

Instructions

1. Prepare the Chicken: Butterfly each chicken breast to create even thickness, then cut each breast in half to make four pieces total. Place all chicken pieces into a quart zipper seal bag.
2. Make and Apply Marinade: In a small bowl, whisk together lemon zest, garlic, olive oil, oregano, salt, and black pepper. Pour half of this marinade mixture into the bag with the chicken. Seal the bag and marinate the chicken at room temperature for one hour to absorb the vibrant flavors.
3. Prepare Salmoriglio Sauce: To the remaining half of the marinade, add the fresh lemon juice and finely chopped parsley. Set aside this bright and herbaceous sauce to serve later with the chicken.
4. Preheat Oven and Prepare Sheet Tray: Preheat your oven to 400°F (205°C). Line a sheet tray with parchment paper for the chicken to finish cooking after frying.
5. Set Up Breading Station: In a pie dish, combine the all-purpose flour with salt and black pepper. In a second dish, beat the eggs with the tablespoon of water. In a third dish, pulse the panko breadcrumbs a few times in a food processor until they are smaller grains but not too fine, then mix in the grated Parmesan cheese.
6. Bread the Chicken: Remove chicken pieces one at a time from the marinade and discard the used marinade. Dredge each piece first in the flour mixture, shaking off any excess, then dip into the egg wash, and finally coat thoroughly with the Parmesan-panko breadcrumb mixture. Repeat for all four pieces.
7. Heat Fat for Frying: In a large skillet or sauté pan, combine 3 tablespoons of butter and 3 tablespoons of extra virgin olive oil. Heat over medium to medium-high heat until the butter starts to foam and turn lightly brown.
8. Brown the Chicken: Add two breaded cutlets to the pan, cooking for a few minutes on each side until golden brown but not fully cooked through. Transfer these to the prepared sheet tray. Repeat with the remaining two cutlets.
9. Brush with Melted Butter: Generously brush the top of all four browned cutlets with the 3 tablespoons of melted butter, enhancing flavor and moisture.
10. Finish Cooking in Oven: Place the sheet tray with cutlets into the preheated oven and bake for 5 to 10 minutes, or until the internal temperature reaches 155°F (68°C). This will ensure the chicken is cooked safely and remains juicy.
11. Serve: Plate each chicken cutlet and spoon the prepared Salmoriglio sauce over or alongside them. Garnish with lemon wedges for an extra burst of fresh citrus to brighten each bite.

Notes

• Butterflying the chicken breasts helps them cook evenly and maintain juiciness.
• Marinating at room temperature for one hour allows for optimal flavor absorption without compromising food safety.
• Do not over-process panko crumbs; they should remain slightly coarse for best texture in the crust.
• When frying, ensure the butter is sizzling and slightly browned to add a nutty flavor and a crispy golden crust.
• Using a food thermometer guarantees the chicken reaches a safe internal temperature while avoiding overcooking.
• The Salmoriglio sauce is vibrant and fresh—feel free to double the sauce for dipping or drizzling generously.
• Serve immediately after cooking for the best texture and flavor.

Keywords: Chicken Salmoriglio, breaded chicken cutlets, Italian chicken recipe, lemon garlic chicken, panko Parmesan chicken, crispy chicken cutlets, Mediterranean chicken