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
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 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.
