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Chicken Salmoriglio: The Ultimate Guide to Italy’s Bright, Crispy, Lemon-Garlic Chicken Classic

Chicken Salmoriglio: The Ultimate Guide to Italy’s Bright, Crispy, Lemon-Garlic Chicken Classic
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Chicken Salmoriglio is a bright, fresh, and comforting Italian-style dish that turns simple chicken cutlets into something special. Crispy breaded chicken is pan-fried until golden, then finished with a zesty lemon, garlic, and herb sauce that adds incredible flavor to every bite. It’s light yet satisfying — perfect for weeknights or an elegant dinner with guests.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts (10–12 oz each)

Marinade

  • Zest from 2 lemons

  • 1 tablespoon garlic, very finely minced

  • ½ cup extra virgin olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Salmoriglio Sauce

  • Half of the prepared marinade

  • Juice from 2 lemons

  • ¼ cup fresh parsley, finely chopped

Breading

  • 1 cup all-purpose flour

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 2 eggs + 1 tablespoon water, beaten

  • 1½ cups panko breadcrumbs

  • ½ cup grated Parmesan cheese

For Frying

  • 3 tablespoons butter

  • 3 tablespoons olive oil

  • 3 tablespoons melted butter (for brushing)

Instructions

1. Prepare the Chicken

Butterfly each chicken breast for even thickness, then cut each into two pieces to make 4 cutlets. Place in a zip-top bag.

2. Marinate

Whisk all marinade ingredients together.
Pour half over the chicken and marinate at room temperature for 1 hour.

Add lemon juice and parsley to the remaining half — this becomes your salmoriglio sauce. Set aside.

3. Set Up Breading Station

Prepare three shallow dishes:

  1. Flour + salt + pepper

  2. Eggs + water

  3. Panko + Parmesan (pulse panko slightly for finer crumbs if desired)

4. Bread the Chicken

Discard marinade from chicken.
Dredge each cutlet in:

  • flour → egg → breadcrumbs
    Shake off excess at each step.

5. Pan-Fry

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Heat butter and oil in a large skillet over medium heat.
Cook two cutlets at a time for 2–3 minutes per side until golden (not fully cooked). Transfer to baking sheet.

Repeat with remaining chicken.

6. Finish in Oven

Brush tops with melted butter.
Bake for 5–10 minutes, until internal temperature reaches 155°F–160°F (it will rise to 165°F while resting).

7. Serve

Top each cutlet with spoonfuls of salmoriglio sauce or serve on the side. Add lemon wedges for extra brightness.

Notes

  • Pound chicken evenly for tender, even cooking.

  • Don’t overcrowd the pan — fry in batches for crispiness.

  • Fresh lemon and parsley make a big flavor difference.

  • Serve with roasted potatoes, pasta, or a simple green salad.

  • Sauce also tastes great drizzled over vegetables or rice.

Find it online: https://tastyquickly.com/chicken-salmoriglio-the-ultimate-guide-to-italys-bright-crispy-lemon-garlic-chicken-classic/