Description
This Chicken Salmoriglio recipe features tender, butterflied chicken breasts marinated in a zesty lemon, garlic, and oregano mixture. The chicken is breaded with a Parmesan and panko crust, pan-fried to golden perfection, and then baked to juicy completion. Finished with a bright, fresh Salmoriglio sauce made from lemon juice, parsley, and the marinade, this Italian-inspired dish offers a vibrant and flavorful meal perfect for any occasion.
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
Sauce
- Juice from two lemons
- ¼ cup fresh parsley, finely chopped
- Half of the marinade from above (previous lemon zest, garlic, oregano, salt, and pepper mix)
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
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
For Baking
- 3 tablespoons additional butter, melted
Instructions
- Butterfly and Marinate: Butterfly each chicken breast to create an even, thinner cutlet. Prepare the wet marinade using lemon zest, garlic, dry oregano, kosher salt, and freshly ground black pepper. Marinate the chicken pieces with half of this mixture for 1 hour to infuse flavor and tenderize.
- Prepare Sauce: In a bowl, combine the juice of two lemons and finely chopped fresh parsley with the remaining half of the marinade mixture. Stir well to create the Salmoriglio sauce that will be served over the chicken.
- Breading: Set up a breading station with three shallow dishes: one with seasoned flour (flour, kosher salt, black pepper), one with beaten eggs mixed with water, and one with a mixture of panko breadcrumbs and grated Parmesan cheese. Dredge each marinated chicken breast first in flour, then dip into the egg mixture, and finally coat evenly with the breadcrumb mixture.
- Fry: Heat butter and olive oil in a skillet over medium heat. Brown the breaded chicken cutlets on both sides until golden and crispy, about 3-4 minutes per side, then transfer them to a baking tray.
- Bake: Brush the browned chicken cutlets with melted butter for extra moisture and flavor. Bake them in a preheated oven at 375°F (190°C) for approximately 15-20 minutes, or until the internal temperature reaches 155°F (68°C) for safe consumption and juicy meat.
- Serve: Remove the chicken from the oven and let it rest briefly. Top each cutlet with a generous spoonful of the fresh Salmoriglio sauce and garnish with lemon wedges for an extra bright, citrusy finish.
Notes
- Butterflying the chicken breasts ensures even cooking and allows the marinade to penetrate thoroughly.
- Using panko breadcrumbs mixed with Parmesan provides a crispy, flavorful crust.
- Pan-frying before baking gives the chicken a perfect golden exterior and locks in moisture.
- Ensure the chicken reaches an internal temperature of 155°F as residual heat will carry it to 160°F, which is safe to eat and keeps the meat juicy.
- This dish pairs perfectly with a light salad or roasted vegetables.
