There’s nothing quite like the vibrant, zesty burst of flavors you get from a well-made Chicken Salmoriglio Recipe. This classic Italian-inspired dish brings together tender, juicy chicken cutlets bathed in a bright, aromatic lemon and herb marinade that’s both fresh and comforting. The crispy, golden crust balances perfectly with the tangy salmoriglio sauce drizzled on top, creating a delightful harmony of textures and flavors that’s sure to become a favorite at your dinner table.
Ingredients You’ll Need
The beauty of this Chicken Salmoriglio Recipe lies in its simplicity and the quality of each ingredient. These staples work together to create layers of flavor — from the fresh lemon zest and garlic to the crispy panko breadcrumb coating and rich Parmesan finish. Each element is essential for capturing that authentic taste and texture.
- Boneless, skinless chicken breasts: Choose plump, even-sized pieces for uniform cooking and perfect juiciness.
- Lemon zest: Adds a bright, citrus fragrance that lifts the entire dish.
- Minced garlic: Tiny bits of pungent goodness that infuse the marinade with warmth.
- Dry oregano: Brings a subtle earthiness characteristic of Mediterranean flavors.
- Kosher salt and freshly ground black pepper: The foundational seasoning enhancing every bite.
- Lemon juice: Provides that essential tangy punch in the salmoriglio sauce.
- Fresh parsley: Chopped finely for a fresh herbal touch in the sauce.
- All-purpose flour: For creating a light layer that helps the breading stick perfectly.
- Whole eggs and water: Form the wet coating needed for the crispy bread crumbs to adhere.
- Panko breadcrumbs: Responsible for the irresistible crunch of the cutlets.
- Grated Parmesan cheese: Adds a nutty, salty savoriness to the crust.
- Butter and extra virgin olive oil: Used for frying, these fats create a golden-brown crust and rich flavor.
- Additional melted butter: Brushed on before baking to ensure a moist, flavorful finish.
How to Make Chicken Salmoriglio Recipe
Step 1: Butterfly and Marinate the Chicken
Start by butterflying each chicken breast so they cook evenly and stay tender. Then, marinate them in half of the wet rub — this mixture of lemon zest, garlic, oregano, salt, and pepper — for about an hour. This soaking step is critical because it infuses the chicken with bright, savory notes that will shine through after cooking.
Step 2: Prepare the Salmoriglio Sauce
While the chicken marinates, combine the fresh lemon juice and finely chopped parsley with the remaining wet rub ingredients. This sauce is where the magic happens — the tart lemon juice cuts through the richness, while the herbs provide an herbaceous pop. Set this aside to let the flavors meld while you prep the breading station.
Step 3: Set Up the Breading Station
This step creates the signature crispy crust of our Chicken Salmoriglio Recipe. Place the flour seasoned with kosher salt and pepper in one dish, whisk the eggs with a little water in another, and mix panko breadcrumbs with grated Parmesan cheese in a third. This three-step breading ensures a perfect coating that crisps up beautifully and holds onto the chicken.
Step 4: Bread the Chicken Cutlets
Coat each marinated chicken breast first in the flour, shaking off excess, then dip into the egg wash, and finally press into the panko-Parmesan mixture. Be sure to cover the entire surface to create an even crust that will fry up golden and crunchy.
Step 5: Fry the Cutlets
Heat butter and olive oil in a skillet over medium heat until shimmering. Fry the breaded chicken cutlets until they achieve a deep golden brown on both sides. This step adds flavor and texture that baking alone cannot provide. Once browned, transfer the cutlets to a baking tray.
Step 6: Bake the Chicken
Brush the fried cutlets with additional melted butter to keep them moist and flavorful during baking. Bake in a preheated oven until the internal temperature reaches 155°F, ensuring the chicken is cooked through but still juicy and tender.
Step 7: Serve with Salmoriglio Sauce
Once baked, generously spoon the vibrant salmoriglio sauce over the cutlets. The fresh lemon and herb dressing lifts the rich fried crust for a perfectly balanced dish ready to impress any guest.
How to Serve Chicken Salmoriglio Recipe
Garnishes
A few simple garnishes can elevate this dish even further. Fresh lemon wedges not only provide additional acidity for those who like an extra zing, but also look beautiful on the plate. Sprinkle a little more chopped parsley on top for a burst of color and freshness that contrasts with the golden crust.
Side Dishes
Chicken Salmoriglio Recipe pairs wonderfully with light, refreshing sides. Consider a crisp green salad with vinaigrette, garlic roasted potatoes, or sautéed zucchini for a well-rounded, Mediterranean-inspired meal. The goal is to keep the sides simple so the chicken remains the star but complements the bright flavors perfectly.
Creative Ways to Present
If you want to get a little fancy, try slicing the chicken cutlets thin and arranging them atop a bed of couscous or grilled vegetables. Drizzle extra salmoriglio sauce over everything for a restaurant-worthy presentation that’s vibrant and inviting. It’s also great served family-style on a large platter so everyone can dig in and enjoy that tangy, crunchy goodness together.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Salmoriglio Recipe in an airtight container in the refrigerator for up to three days. Keeping the chicken separate from the sauce if possible helps maintain the crust’s crunch; reapply the sauce after reheating.
Freezing
You can freeze the cooked breaded chicken cutlets, wrapped tightly in plastic wrap and then aluminum foil, for up to two months. This makes a great option for meal prep or busy weeknights. Just thaw overnight in the fridge before reheating.
Reheating
To best preserve the crispy coating, reheat the chicken in a toaster oven or conventional oven at 350°F until warmed through. Microwaving is quicker but can result in a soggy crust, so reserve that as a last option.
FAQs
What is Salmoriglio sauce?
Salmoriglio sauce is a traditional Southern Italian condiment typically made from lemon juice, olive oil, garlic, oregano, and fresh herbs like parsley. It’s fresh, tangy, and herbaceous, used to dress grilled or fried meats and seafood, adding bright flavor and moisture.
Can I use other cuts of chicken for this recipe?
Absolutely! While this recipe uses boneless, skinless chicken breasts butterflied for even cooking, you can also use chicken thighs. Adjust the cooking time accordingly since thighs tend to be thicker and juicier.
Is there a way to make this recipe gluten-free?
Yes, simply swap the all-purpose flour and panko breadcrumbs for gluten-free alternatives like almond flour and gluten-free breadcrumbs. The technique remains the same to maintain that delicious crispy texture.
Can I prepare the sauce in advance?
Yes, the salmoriglio sauce can be made up to a day ahead and kept refrigerated. This actually helps the flavors meld even better. Just bring it to room temperature before serving for the freshest taste.
What wine pairs well with Chicken Salmoriglio Recipe?
A crisp, citrusy white wine like Pinot Grigio or Sauvignon Blanc complements the lemony, herbaceous flavors of this dish magnificently. Their acidity balances the richness of the fried chicken beautifully.
Final Thoughts
If you’re craving a dish that’s bursting with bright, fresh flavors and a satisfying crunch, give this Chicken Salmoriglio Recipe a try as soon as possible. It’s straightforward to make but delivers a restaurant-quality result that will make your dinner unforgettable. I guarantee it’ll become a go-to favorite for anyone who loves bold, vibrant food with a touch of Italian sunshine.
Print
Chicken Salmoriglio Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Description
Chicken Salmoriglio is a flavorful Italian-inspired dish featuring tender, butterflied chicken breasts marinated in a bright lemon and herb mixture, then breaded, pan-fried until crispy, and finished in the oven. It’s complemented by a vibrant Salmoriglio sauce made from lemon juice, garlic, parsley, and oregano, delivering a perfect balance of zest and savory richness.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts (about 10–12 ounces each)
- Zest from two lemons
- 1 tablespoon garlic, minced very fine
- 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 (lemon zest, garlic, oregano, salt, pepper mix combined with olive oil)
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 Baking
- 3 tablespoons butter, for frying
- 3 tablespoons extra virgin olive oil, for frying
- 3 tablespoons additional butter, melted, for brushing before baking
Instructions
- Butterfly and Marinate: Butterfly each chicken breast by slicing horizontally to create a thinner, even piece. Combine lemon zest, minced garlic, dry oregano, kosher salt, and freshly ground black pepper. Use half of this mixture mixed with olive oil to marinate the chicken breasts for 1 hour, allowing the flavors to infuse.
- Prepare Sauce: Mix the lemon juice and finely chopped fresh parsley with the remaining half of the marinade to create the vibrant Salmoriglio sauce that will be served atop the chicken.
- Breading: Set up a breading station with three shallow dishes: one with all-purpose flour seasoned with salt and pepper, another with beaten eggs combined with water, and a third with panko breadcrumbs mixed with grated Parmesan cheese. Coat each marinated chicken piece first in the flour, then dip into the egg wash, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
- Fry: Heat 3 tablespoons of butter and 3 tablespoons of olive oil in a skillet over medium-high heat. Brown each breaded chicken cutlet on both sides until golden and crispy, about 3-4 minutes per side, then transfer them to a baking tray.
- Bake: Brush the browned cutlets with 3 tablespoons of melted butter to enhance flavor and moisture. Bake in a preheated oven at 375°F (190°C) until the internal temperature of the chicken reaches 155°F (about 10-12 minutes) to ensure it is fully cooked but still juicy.
- Serve: Remove the chicken from the oven and top with the prepared Salmoriglio sauce. Garnish with lemon wedges on the side for an extra burst of citrus if desired. Serve immediately while warm.
Notes
- Butterflying the chicken breasts ensures even cooking and a tender texture.
- Using panko breadcrumbs mixed with Parmesan cheese gives the breading a crispy and flavorful crust.
- Monitor the internal temperature carefully to avoid overcooking and drying out the chicken.
- The Salmoriglio sauce can be prepared in advance and refrigerated for up to 2 days.
- For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
