Chicken Salmoriglio

Why You’ll Love This Recipe

This dish features tender chicken cutlets that are pan-fried until golden and crispy, then topped with a vibrant lemon and garlic sauce. The Salmoriglio sauce is packed with fresh flavors that perfectly complement the chicken. It’s simple enough for a weeknight meal yet elegant enough to serve at a dinner party.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (butterflied and cut into portions)
• All-purpose flour, salt, and pepper (for dredging)
• 2 eggs, whisked with water (for dipping)
• Panko breadcrumbs (for breading)
• 2 tablespoons butter
• 2 tablespoons olive oil

For the Salmoriglio Sauce:

• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• Salt and cracked black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Butterfly the chicken breasts and cut them into portions. Season flour with salt and pepper for dredging. In another bowl, whisk the eggs with water, and in a third bowl, place panko breadcrumbs.
2. Marinate the Chicken: Mix lemon zest, garlic, oregano, and olive oil to create a marinade. Use half to marinate the chicken for about 30 minutes.
3. Bread the Chicken: Dredge the marinated chicken in seasoned flour, dip in the egg mixture, then coat with panko breadcrumbs.
4. Cook the Chicken: Heat olive oil and butter in a skillet. Fry the chicken until golden on both sides, about 2-3 minutes per side. Transfer to a baking sheet.
5. Bake: Place the fried chicken in a preheated oven (350°F) for 10-12 minutes to finish cooking.
6. Make the Sauce: While the chicken bakes, mix the remaining marinade with lemon juice, fresh parsley, salt, and pepper for the Salmoriglio sauce.
7. Serve: Drizzle the sauce over the chicken cutlets and serve with lemon wedges on the side.

Servings and Timing

• Servings: This recipe serves 4 people.
• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 40 minutes

Variations

• Grilled Chicken: This sauce also works wonderfully with grilled chicken for a lighter option.
• Other Proteins: Try it with fish like swordfish or even roasted vegetables for a different twist.

Storage/Reheating

• Storage: Store leftover chicken and sauce in the refrigerator for up to 3 days.
• Reheating: Reheat chicken in the oven to retain its crispiness, then drizzle with freshly made sauce.

FAQs

Can I make this ahead of time?

You can make the Salmoriglio sauce in advance, but it’s best to cook the chicken just before serving.

Can I use chicken thighs instead of breasts?

Yes, bone-in or boneless chicken thighs work well with this sauce.

How can I make the chicken extra crispy?

Be sure to use panko breadcrumbs and fry the chicken until golden. Baking afterward ensures it stays crispy.

Can I freeze leftovers?

Chicken can be frozen, but the breading may lose its crispiness. Freeze the chicken separately from the sauce.

Can I make the sauce without lemon?

The lemon is essential to the flavor, but you can experiment with vinegar for a different tang.

Conclusion

Chicken Salmoriglio is a bright, flavorful dish that turns simple chicken cutlets into something extraordinary. With its crisp breading and zesty sauce, it’s an easy yet impressive recipe that will quickly become a favorite in your kitchen!

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