There’s something about crispy, golden-brown chicken cutlets that makes any meal feel special. But when you add a bright and zesty Salmoriglio sauce made with fresh lemon, garlic, and herbs, it takes things to a whole new level! This Chicken Salmoriglio is crispy, juicy, and packed with Mediterranean goodness. It’s restaurant-quality but surprisingly simple to make at home. Perfect for a family dinner or a special treat!
Why You’ll Love This Recipe
- Bright & Zesty Flavor – The combination of lemon and garlic makes the dish pop!
- Crispy Yet Juicy – The breading creates a crunchy coating while keeping the chicken tender inside.
- Great for Meal Prep – Make extra and enjoy it throughout the week.
- Perfect for Entertaining – An impressive dish with minimal effort.
- A Twist on a Classic – Think of this as an Italian-inspired take on a crispy chicken cutlet!
Prep, Cooking & Nutrition Details
👩🍳 Prep Time: 1 hour 25 minutes
🔥 Cook Time: 20 minutes
⏳ Total Time: 1 hour 45 minutes
🍽 Servings: 6
🥄 Serving Size: 1 cutlet
📌 Nutrition Per Serving:
- Calories: ~480
- Protein: ~40g
- Carbohydrates: ~35g
- Fat: ~20g
Ingredients
For the Chicken:
- 3 boneless, skinless chicken breasts (10–12 oz each)
Marinade/Wet Rub:
- Zest from 3 lemons
- 1½ tbsp garlic, finely minced
- 1½ tsp dry oregano
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
Salmoriglio Sauce:
- ½ of the marinade (set aside)
- Juice from 3 lemons
- ⅓ cup fresh parsley, finely chopped
Breading:
- 1½ cups all-purpose flour
- 1½ tsp kosher salt
- ¾ tsp black pepper
- 3 whole eggs + 1½ tbsp water
- 2¼ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
For Frying:
- 4½ tbsp butter
- 4½ tbsp extra virgin olive oil
- 4½ tbsp melted butter (for brushing)
How to Make Crispy Chicken Salmoriglio
Step 1: Prepare the Chicken
- BUTTERFLY each chicken breast for even thickness and CUT in half to yield six pieces.
- PLACE the chicken in a zip-top bag.
Step 2: Marinate
- MIX the marinade ingredients in a bowl.
- POUR half into the bag with the chicken and let it marinate at room temperature for 1 hour.
- MIX the remaining marinade with lemon juice and parsley to create the sauce. Set aside.
Step 3: Preheat the Oven
- PREHEAT the oven to 400°F and LINE a baking sheet with parchment paper.
Step 4: Prepare the Breading Station
- Dish 1: Flour, salt, and pepper.
- Dish 2: Beaten eggs + water.
- Dish 3: Pulse panko breadcrumbs slightly and mix with Parmesan cheese.
Step 5: Bread the Chicken
- DREDGE each piece in flour, then egg, then breadcrumbs, shaking off excess at each step.
Step 6: Pan-Fry
- HEAT butter and olive oil over medium-high heat.
- COOK 2-3 cutlets at a time until golden brown (about 3 minutes per side), then TRANSFER to the baking sheet.
- REPEAT for remaining cutlets.
Step 7: Bake
- BRUSH the tops with melted butter.
- BAKE for 5-10 minutes until the internal temperature reaches 155°F.
Step 8: Serve
- DRIZZLE the Salmoriglio sauce over the cutlets.
- SERVE with fresh lemon wedges and enjoy!
Tips for the Best Chicken Salmoriglio
- Marinate for Maximum Flavor – Letting the chicken sit in the lemon-garlic mixture makes all the difference.
- Use Fresh Ingredients – Fresh lemon juice and garlic give this dish its signature zing.
- Don’t Overcrowd the Pan – Fry in batches to get an even golden-brown crust.
- Check Internal Temp – Use a thermometer to ensure perfectly cooked chicken.
Storage & Reheating
- STORE leftovers in an airtight container in the fridge for up to 3 days.
- REHEAT in an oven at 350°F for 10 minutes or use an air fryer for crispiness.
Variations & Add-Ins
- Switch the Protein – Try this with pork chops or even salmon!
- Spice it Up – Add a pinch of red pepper flakes to the marinade for extra heat.
- Pair it with Sides – Serve with roasted vegetables, garlic mashed potatoes, or a fresh salad.
More Easy Recipes
If you loved this, try these next:
- Garlic Butter Chicken Thighs
- Crispy Parmesan Pork Chops
- Lemon Herb Roasted Chicken
- Chicken Piccata Pasta
This Crispy Chicken Salmoriglio proves that simple ingredients can make an incredibly flavorful dish. Whether for a weeknight dinner or a special occasion, it’s always a hit. Try it and let me know how it turns out!
Print
Crispy Chicken Salmoriglio
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Ingredients
For the Chicken:
- 3 boneless, skinless chicken breasts (10–12 oz each)
Marinade/Wet Rub:
- Zest from 3 lemons
- 1½ tbsp garlic, finely minced
- 1½ tsp dry oregano
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
Salmoriglio Sauce:
- ½ of the marinade (set aside)
- Juice from 3 lemons
- ⅓ cup fresh parsley, finely chopped
Breading:
- 1½ cups all-purpose flour
- 1½ tsp kosher salt
- ¾ tsp black pepper
- 3 whole eggs + 1½ tbsp water
- 2¼ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
For Frying:
- 4½ tbsp butter
- 4½ tbsp extra virgin olive oil
- 4½ tbsp melted butter (for brushing)
Instructions
1️⃣ Prepare the Chicken: Butterfly each breast for even thickness and cut in half for six pieces. Place in a zip-top bag.
2️⃣ Marinate: Mix marinade ingredients, use half to coat the chicken, and let sit at room temperature for 1 hour. Add lemon juice and parsley to the remaining marinade for the sauce.
3️⃣ Preheat Oven: Set to 400°F and line a baking sheet with parchment paper.
4️⃣ Breading Station:
- Dish 1: Flour, salt, and pepper.
- Dish 2: Beaten eggs + water.
- Dish 3: Panko (pulsed smaller) + Parmesan.
5️⃣ Bread the Chicken: Dredge each piece in flour, then egg, then breadcrumbs, shaking off excess.
6️⃣ Pan-Fry: Heat butter and oil over medium-high. Cook 2-3 cutlets at a time until golden brown, then transfer to the baking sheet. Repeat for the rest.
7️⃣ Bake: Brush with melted butter and bake for 5-10 minutes until internal temp reaches 155°F.
8️⃣ Serve: Drizzle the Salmoriglio sauce over the cutlets and enjoy with fresh lemon wedges! 🍋
- Prep Time: 1 hour 25 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cutlet
- Calories: 480 per serving
- Fat: 20g per serving
- Carbohydrates: 35g per serving
- Protein: 40g per serving