Chicken Salmoriglio Recipe

Chicken Salmoriglio is a bright and zesty Sicilian dish that transforms ordinary chicken into something truly extraordinary. Imagine golden, crispy cutlets drizzled with a tangy, garlicky lemon-herb sauce that wakes up every single taste bud—this is one meal you’ll want to make again and again!

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Ingredients You’ll Need

This stunning Chicken Salmoriglio is all about quality ingredients working together, each playing a starring role. Don’t be tempted to swap or skip—the harmony of flavors here is what makes this dish sing!

• Boneless, skinless chicken breasts: Butterflied and halved for maximum tenderness and even, quick cooking.
• Lemon zest and juice: The backbone of Salmoriglio, providing a bright, citrusy punch that wakes up every other flavor on the plate.
• Garlic (minced): For that unmistakable savory depth that makes the sauce sing.
• Dry oregano: Lends unmistakably Mediterranean aroma that feels like a little trip to Sicily.
• Kosher salt and freshly ground black pepper: Essential for seasoning at every stage—don’t skip!
• Fresh parsley: Chopped fine and added to the sauce, it brings a fresh pop of color and flavor.
• All-purpose flour: The first layer of our triple breading that ensures a crisp, clingy crust.
• Eggs and water: Beaten together to help the coating stick—think of it as the flavor glue.
• Panko breadcrumbs: Pulse them just a bit finer for that delightfully light crunch.
• Grated Parmesan cheese: Blended with the panko for a salty, cheesy edge in the crust.
• Butter and extra virgin olive oil: For pan-frying the cutlets, delivering rich flavor and a lovely golden color.
• Additional melted butter: Brushed over the cutlets before baking for next-level richness and shine.

Variations

Chicken Salmoriglio is delightfully flexible, and you can customize it to suit your own pantry or cravings! Here are some fun tweaks to make this recipe your own.

• Grilled Version: Instead of breading and pan-frying, grill the marinated chicken breasts for a lighter, smoky spin and drizzle with the Salmoriglio sauce before serving.
• Make it Gluten-Free: Simply swap panko and flour for your favorite gluten-free alternatives—just be sure to check they’re crispy enough for that golden crust.
• Herb Swap: Try fresh basil or thyme in place of parsley or oregano for a different herbal note that’s just as delicious.
• Spice It Up: Add a pinch of chili flakes to the marinade for a subtle heat that complements the lemon and garlic beautifully.

How to Make Chicken Salmoriglio

Step 1: Prep and Marinate the Chicken

Start by butterflying each chicken breast so they’re even in thickness, then cut each in half to make four cutlets in total. This ensures every piece cooks quickly and stays supremely juicy. Place your chicken into a sealable plastic bag to await its citrusy bath.

Step 2: Mix the Marinade (and Sauce!)

Whisk together all the flavor-packed marinade ingredients—lemon zest, minced garlic, oregano, salt, and pepper. Pour half over the chicken, seal the bag, and massage it well. The remaining half gets a big squeeze of lemon juice and a generous addition of parsley, transforming it into the refreshing Salmoriglio sauce. Pop the chicken aside to marinate at room temperature for 1 hour, and cover your sauce until you’re ready to serve.

Step 3: Breading Station Setup

As the chicken soaks up all that flavor, prepare your breading assembly line: flour (with a pinch of salt and pepper), beaten eggs with a splash of water, and, finally, panko pulsed in a food processor mixed with plenty of Parmesan cheese. Lining these up makes the breading easy and mess-free.

Step 4: Coat the Chicken

Working one cutlet at a time, remove the chicken from the marinade and coat it thoroughly in flour, then dip it in the eggs, and finally press it into the panko-Parmesan blend. Shake off the excess at each step, so you get that signature crisp rather than a heavy crust. Repeat for all pieces, laying them on a tray as you go.

Step 5: Pan-Fry the Cutlets

Get a large skillet hot with butter and olive oil over medium to medium-high heat. Wait for the butter to foam and just turn golden—now you’re ready! Cook two cutlets at a time, browning each side beautifully (but don’t cook them through just yet). Transfer to a lined baking tray, then do the same with the last two pieces.

Step 6: Finish in the Oven and Serve

Brush all four golden cutlets with melted butter for that extra glossy richness, then bake at 400°F until cooked through (the magic number: 155°F on a thermometer, just 5–10 minutes). Plate each Chicken Salmoriglio cutlet with a generous drizzle of the zesty sauce and a few lemon wedges, and get ready to bask in the compliments!

How to Serve Chicken Salmoriglio

Garnishes

The finishing touches make all the difference! Sprinkle each Chicken Salmoriglio cutlet with more chopped parsley and a twist of fresh cracked pepper. Don’t forget a few lemon wedges—guests love to squeeze on extra brightness just before that first bite.

Side Dishes

This zesty dish is made to shine with simple sides—think rosemary roasted potatoes, fluffy white rice, or a crisp green salad. Even a tangle of buttered pasta is perfect for sopping up extra sauce. For veggies, try garlicky sautéed greens or roasted cherry tomatoes.

Creative Ways to Present

Chicken Salmoriglio looks gorgeous piled onto a serving platter with lemon slices and fresh herbs. Or, for a restaurant vibe, slice cutlets on the bias and fan over a smear of sauce. Hosting for a party? Tuck mini cutlets into slider buns with extra Salmoriglio for a Mediterranean-inspired sandwich board!

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Salmoriglio in an airtight container in the refrigerator for up to three days. Keep the sauce separate if possible—this preserves the integrity of that lovely, crispy coating for reheating time.

Freezing

To freeze, let your chicken cool, then wrap each cutlet tightly in plastic wrap before placing them in a freezer-safe bag. They’ll keep their flavor for up to one month—just defrost in the fridge overnight before reheating. (Freezing the sauce is possible, but it’s best made fresh for the brightest flavor.)

Reheating

To restore the crunch, reheat cutlets in a 350°F oven for about 12–15 minutes or until hot. For a quick fix, an air fryer works wonders. Warm the Salmoriglio sauce gently in a small saucepan before drizzling over the chicken, and never microwave the breaded cutlet or you’ll lose that signature crisp.

FAQs

Final Thoughts

If you’re ready for a meal that’s bursting with sunshine and flavor, Chicken Salmoriglio is calling your name! Give this recipe a try—you’ll fall in love with its crunchy crust, juicy chicken, and that unforgettable lemon-herb sauce. Let me know how it turns out—your kitchen might just become everyone’s new favorite spot!

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