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Chicken Salmoriglio with Lemon Parsley Sauce Recipe

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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.

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
  • 1/2 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

Find it online: https://miarosetti.com/chicken-salmoriglio-with-lemon-parsley-sauce-recipe/