Chicken Salmoriglio Lemon Herb (Printable Version)
Crisp chicken cutlets paired with fresh lemon, garlic, and herb sauce for a deliciously bright meal.
# Everything You’ll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts (approximately 285–340 grams each)
→ Marinade
02 -
Zest from 2 lemons
03 -
1 tablespoon finely minced garlic
04 -
1 teaspoon dried oregano
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon freshly ground black pepper
→ Salmoriglio Sauce
07 -
Half of the marinade
08 -
Juice from 2 lemons
09 -
0.25 cup fresh parsley, finely chopped
→ Breading
10 -
1 cup (125 grams) all-purpose flour
11 -
1 teaspoon kosher salt
12 -
0.5 teaspoon freshly ground black pepper
13 -
2 eggs
14 -
1 tablespoon water
15 -
1.5 cups (90 grams) panko breadcrumbs
16 -
0.5 cup (45 grams) grated Parmesan cheese
→ For Frying and Finishing
17 -
3 tablespoons (42 grams) unsalted butter, for frying
18 -
3 tablespoons (45 millilitres) extra virgin olive oil
19 -
3 tablespoons (42 grams) melted unsalted butter
# Steps to Cook:
01 -
Butterfly each chicken breast for even thickness, then halve each butterflied breast to create four portions. Place the pieces in a resealable plastic bag.
02 -
Whisk together lemon zest, minced garlic, dried oregano, kosher salt, and black pepper in a small bowl. Pour half of this mixture over the chicken in the bag, sealing and massaging to coat all surfaces. Marinate at room temperature for one hour.
03 -
Add lemon juice and chopped parsley to the reserved half of the marinade. Stir to combine and set aside for serving.
04 -
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
05 -
Arrange three shallow dishes: one with flour, salt, and pepper; the second with beaten eggs and water; the third with panko breadcrumbs pulsed briefly in a food processor and mixed with Parmesan cheese.
06 -
Discard marinade and coat each chicken piece successively in flour, then egg, then the breadcrumb-Parmesan mixture, shaking off excess after each step. Repeat for all portions.
07 -
Heat butter and olive oil in a large skillet over medium-high heat until the butter foams and begins to brown. Add two cutlets and sear for several minutes on each side until golden. Transfer to the prepared tray. Repeat with remaining cutlets.
08 -
Brush all cutlets liberally with melted butter. Bake for 5–10 minutes, or until the internal temperature reaches 68°C. Allow to rest briefly before serving.
09 -
Arrange chicken cutlets on plates, topping or serving alongside with the Salmoriglio sauce and lemon wedges if desired.
# Extra Suggestions:
01 -
For best results, do not overprocess the panko; maintaining texture yields a crispier crust.