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–+ servings
Chicken Salmoriglio

Savory Chicken Salmoriglio: A Crispy Italian Delight

Enjoy Chicken Salmoriglio, a crispy Italian dish combining golden chicken cutlets with a zesty herb sauce for a delightful culinary experience.
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Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 cutlets
Course: Dinner
Cuisine: Italian
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken for the Dish
  • 4 pieces Boneless Skinless Chicken Breasts
  • 1 cup Flour Gluten-free flour can be used
  • 2 large Eggs Whisked
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used
  • 1/2 cup Grated Parmesan Cheese Try nutritional yeast for a dairy-free version
  • 4 tablespoons Butter For frying
Marinade Ingredients
  • 2 tablespoons Lemon Zest Fresh zest from 2 lemons
  • 4 cloves Garlic Minced
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be used as substitute
  • 2 teaspoons Dry Oregano Italian seasoning can be a substitute
  • 1 teaspoon Kosher Salt Substitute with table salt if needed
  • 1/2 teaspoon Black Pepper Freshly ground preferred
Salmoriglio Sauce Ingredients
  • 1/4 cup Remaining Marinade Combined with lemon juice
  • 1/4 cup Fresh Parsley Chopped for garnish

Equipment

  • Large Skillet
  • mixing bowl
  • baking tray
  • shallow dishes

Method
 

Step-by-Step Instructions
  1. Butterfly the chicken breasts and cut into even portions to ensure even cooking.
  2. Marinate the chicken with a mixture of lemon zest, garlic, olive oil, oregano, salt, and pepper. Let it sit for at least 1 hour.
  3. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
  4. Set up breading stations: flour, egg mixture, and a mix of panko breadcrumbs with Parmesan.
  5. Coat marinated chicken pieces by dredging in flour, dipping in egg, and pressing into the breadcrumb mixture.
  6. Fry the chicken in a mixture of butter and oil for 2-3 minutes per side until golden brown.
  7. Transfer chicken to the baking tray, brush with melted butter, and bake for 5-10 minutes or until cooked through.
  8. Mix the remaining marinade with lemon juice and parsley to create the salmoriglio sauce.
  9. Serve topped with salmoriglio sauce and garnish with lemon wedges.

Nutrition

Serving: 1cutletCalories: 370kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure uniform thickness of chicken pieces for even cooking. Fry in batches for crispiness and use fresh ingredients for best flavor.

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