Chicken Salmoriglio Recipe

If you’re craving crunchy, juicy chicken cutlets dressed in zingy, herb-fresh Sicilian flavors, Chicken Salmoriglio is about to earn a top spot in your dinner rotation. This recipe features garlicky, lemon-zested chicken, golden Parmesan-panko breading, and a bold salmoriglio sauce—all in each irresistible bite.

this Recipe

Ingredients You’ll Need

Don’t you love when a recipe’s magic comes from humble, simple ingredients? Each component in Chicken Salmoriglio is essential—the chicken for succulence, the lemons and herbs for zest, and the golden breading for that irresistible texture. Here’s what you’ll need, and why each ingredient matters:

• Boneless, Skinless Chicken Breasts: Go for plump, fresh pieces—these hold up beautifully to breading and soak up all the flavor of the marinade.
• Lemon Zest and Juice: The duo of zest in the wet rub and juice in the sauce delivers signature zinginess and brightness to both chicken and sauce.
• Garlic (minced very fine): Fresh minced garlic perfumes both marinade and sauce, ensuring every bite tastes deeply aromatic.
• Dry Oregano: A classic Mediterranean herb that brings earthy warmth to the marinade.
• Kosher Salt & Freshly Ground Black Pepper: Salt seasons every layer, while black pepper adds a subtle spark.
• Fresh Parsley: Stirred into the finishing sauce, it brings a burst of green freshness and color.
• All-Purpose Flour: The first step in breading, this helps the egg adhere and adds a thin, light crunch.
• Eggs (plus water): Beaten eggs ensure the chicken’s crust clings perfectly—add a splash of water for extra lightness.
• Panko Breadcrumbs: Japanese-style panko is the secret to ultra-crisp, never heavy, breading. Give them a quick blitz to even out the texture.
• Grated Parmesan Cheese: Mellow but savory, Parmesan amps up the breading’s depth and helps it brown beautifully.
• Butter & Extra Virgin Olive Oil (for frying): Butter adds richness and aroma, while olive oil helps the breading crisp and golden.
• Additional Melted Butter: Brushed over the cutlets before baking, it turns that crust extra golden and irresistible.

Variations

Need a little twist or want to match Chicken Salmoriglio to your mood or pantry? It’s a fabulously flexible recipe—here are a few ways you can make it your own while keeping all that vibrant flavor front-and-center.

• Swap Chicken for Pork or Fish: Try thin-cut pork chops or flaky white fish fillets in place of the chicken for a new (but equally delicious) take.
• Herb Overload: Add a sprinkle of fresh dill, basil, or even mint to the sauce for a more herbaceous finish.
• Gluten-Free Option: Use your favorite gluten-free flour and panko substitutes—the flavors will shine through just as brightly.
• Add a Kick: Slip a pinch of crushed red pepper flakes into the sauce or marinade if you’re after a subtle heat.

How to Make Chicken Salmoriglio

Step 1: Prep and Butterfly the Chicken

Begin by butterflying each chicken breast for even thickness—carefully slice through the middle, but don’t cut all the way through. Then, cut each butterflied breast in half so you have four thin, even cutlets. Tuck them into a quart-sized zipper bag, ready to soak up the incredible marinade.

Step 2: Marinate with Zest and Herbs

In a small bowl, whisk together the marinade ingredients—lemon zest, minced garlic, dry oregano, kosher salt, and black pepper. Pour half over the chicken in your bag, seal, and mash things around so every piece is coated. Let the chicken marinate at room temperature for one hour; this lets the citrus and garlic penetrate the meat for extra juiciness and flavor.

Step 3: Prepare the Salmoriglio Sauce

While your chicken marinates, add lemon juice and finely chopped parsley to the remaining marinade. Give it a good mix—this becomes your classic, magical salmoriglio sauce, bursting with brightness and herbal fragrance. Let it rest so the flavors meld and mellow.

Step 4: Set Up the Breading Station

Preheat your oven to 400°F and line a baking sheet with parchment. Next, arrange three stations: flour seasoned with salt and pepper; eggs beaten with a splash of water; and panko (lightly pulsed in a food processor) mixed with Parmesan. A proper breading setup makes coating easy and mess-free.

Step 5: Bread the Chicken Cutlets

Remove the chicken from the marinade (discard the marinade). Working one piece at a time, dredge in flour (shaking off the excess), dip thoroughly in the beaten egg, then press firmly into your Parmesan-panko mixture for an even, thick coating. It should feel satisfyingly crunchy even before it hits the pan.

Step 6: Brown the Cutlets in Butter and Oil

Place a large skillet over medium to medium-high heat, adding equal parts butter and olive oil. When the butter foams and begins browning around the edges, gently lay in two cutlets at a time. Sauté until beautifully golden and aromatic on both sides—just a couple of minutes each. The chicken won’t be fully cooked yet; you’re after golden color and a head start on crispiness.

Step 7: Oven Finish for Crisp & Juicy Chicken

Once all cutlets are browned, transfer them to your prepared sheet tray. Brush generously with melted butter for a final boost. Bake for 5–10 minutes, or until a thermometer reads 155°F in the thickest part. The oven ensures perfection—moist chicken and a shatteringly crisp crust.

Step 8: Finish with Salmoriglio Sauce and Serve

Right before serving, drizzle the chicken generously with the fresh lemon-parsley salmoriglio sauce or serve it on the side for dipping. Add a pile of lemon wedges and watch as everyone digs in with cheerful abandon!

How to Serve Chicken Salmoriglio

Garnishes

For a burst of fresh color and even more herby aroma, scatter extra chopped parsley and a grating of fresh lemon zest over the finished Chicken Salmoriglio. Lemon wedges on the side let each eater add more brightness to taste—a finishing drizzle of olive oil never hurts here either!

Side Dishes

This dish begs for simple, classic sides: think buttery roasted potatoes, garlicky sautéed greens, or a bright salad with arugula and radicchio. Even a platter of freshly baked focaccia is right at home, perfect for mopping up extra salmoriglio sauce.

Creative Ways to Present

Impress a crowd by serving Chicken Salmoriglio sliced on a board, fanned out and topped with spoonfuls of that golden, tangy sauce. Or pile pieces high on a platter with mixed lemon and herb garnishes for a “rustic Italian countryside” feel. Individual plating with swirls of sauce and microgreens makes it dinner party–worthy too!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let Chicken Salmoriglio cool completely before placing in an airtight container. It will stay fresh for up to 3 days in the fridge—and the flavors just deepen overnight!

Freezing

Chicken Salmoriglio is wonderfully freezer-friendly. Just wrap cooled cutlets tightly in foil and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge for best texture before reheating.

Reheating

Reheat the chicken in a 350°F oven, uncovered, until warmed through and crispy again (about 10–12 minutes). Microwave works in a pinch but results in softer breading. Warm the salmoriglio sauce separately and drizzle before serving for that just-cooked flavor.

FAQs

Final Thoughts

Trust me—once you try Chicken Salmoriglio, you’ll be hooked by its addictive crunch, tangy sauce, and incredible aroma. It’s the kind of dish that turns a regular evening into a little celebration. Make it soon, serve it up with love, and watch it disappear faster than you ever expected!

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