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Chicken Salmoriglio

Lemon-Herb Chicken Salmoriglio for Memorable Family Meals

Discover a delicious Chicken Salmoriglio, featuring crispy chicken cutlets and a zesty herb sauce that brings the taste of Italy to your dinner table.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour gluten-free flour can also work
  • 2 large eggs consider a flaxseed mixture for a vegan option
  • 1 cup panko breadcrumbs regular breadcrumbs can be used in a pinch
  • 1/2 cup grated Parmesan cheese nutritional yeast is a great vegan alternative
For the Marinade
  • 2 tablespoons lemon zest fresh zest is key for bright flavor
  • 4 cloves garlic fresh cloves or minced garlic
  • 1/4 cup extra virgin olive oil any quality frying oil will do
  • 1 tablespoon dry oregano Italian seasoning can be a substitute
  • 1 teaspoon kosher salt sea salt is a fantastic option
  • 1/2 teaspoon fresh black pepper use freshly ground for a spicy kick
  • 1 tablespoon lemon juice fresh juice is always the best choice
For the Salmoriglio Sauce
  • 1/4 cup fresh parsley swap in basil if preferred
  • 2 tablespoons butter consider margarine for a lactose-free option

Equipment

  • large zip bag
  • medium bowl
  • non-stick skillet
  • baking tray
  • shallow dishes
  • Meat Thermometer

Method
 

Preparation Steps
  1. Prepare the chicken by butterflying the chicken breasts and cut them into serving-sized portions. Place the chicken pieces in a large zip bag.
  2. In a medium bowl, whisk together lemon zest, minced garlic, olive oil, oregano, kosher salt, and black pepper. Pour half the marinade over the chicken in the zip bag and refrigerate for at least 1 hour.
  3. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
  4. Prepare a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with panko breadcrumbs mixed with Parmesan cheese.
  5. Coat each piece of marinated chicken in flour, dip into eggs, and roll in breadcrumbs. Arrange on a plate.
  6. Heat equal parts butter and olive oil in a non-stick skillet over medium heat. Fry the chicken cutlets until golden brown, about 4-5 minutes per side.
  7. Transfer the chicken to the prepared baking tray and brush the top with melted butter. Bake in the preheated oven until the internal temperature reaches 155°F (68°C), about 10-12 minutes.
  8. Let the chicken rest for a few minutes, then drizzle with Salmoriglio sauce and serve with fresh lemon wedges.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 22gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best results, ensure the chicken is pounded evenly for consistent cooking and don't overcrowd the pan while frying.

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