Description
Chicken Salmoriglio is a delightful Sicilian-inspired dish featuring crispy breaded chicken cutlets topped with a vibrant, garlicky lemon sauce. The dish strikes the perfect balance between comfort and elegance, bringing the flavors of Sicily straight to your kitchen. Whether for a weeknight dinner or a special gathering, it’s a meal that celebrates the simplicity and beauty of fresh ingredients.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (10–12 ounces each)
- 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
- 3 tablespoons butter (for frying)
- 3 tablespoons extra virgin olive oil (for frying)
- 3 tablespoons additional melted butter
For the Marinade & Sauce:
- Zest from 2 lemons
- 1 tablespoon finely minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Juice from 2 lemons
- ¼ cup fresh parsley, finely chopped
Instructions
Prepping the Chicken:
- Butterfly the chicken breasts and cut into four even portions.
- Mix the marinade ingredients and divide in half—one part for marinating the chicken, the other for the final sauce.
- Marinate the chicken at room temperature for 1 hour.
Breading and Cooking:
- Set up a breading station with seasoned flour, egg wash, and panko-Parmesan mix.
- Coat the chicken in flour, then egg, then breadcrumbs, ensuring an even layer.
- Heat butter and olive oil in a skillet over medium-high heat. Brown the chicken cutlets on both sides, but don’t fully cook them.
- Transfer to a baking sheet, brush with melted butter, and bake at 400°F (200°C) for 5-10 minutes, until the internal temperature reaches 155°F (68°C).
Serving with a Zesty Finish:
- Drizzle the reserved Salmoriglio sauce over the crispy chicken.
- Serve with extra lemon wedges for an added tang.
Notes
- For a Lighter Version: Skip the breading and opt for grilled or pan-seared chicken instead.
- Alternative Proteins: This sauce pairs well with grilled fish, roasted lamb chops, or even vegetables like roasted zucchini or eggplant.
- Make Ahead: The Salmoriglio sauce can be prepared in advance and stored in the fridge for up to 3 days. Just bring it to room temperature and whisk again before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Italian, Chicken
- Method: Pan-frying, Baking
- Cuisine: Sicilian, Italian