Chicken with Salmoriglio Sauce

This crispy, flavorful Chicken Salmoriglio has become my secret weapon for dinner parties where I want to impress without spending all day in the kitchen. The magic happens when the perfectly crisp breaded cutlets meet the bright, herb-infused sauce that takes this dish from simple to spectacular.

I discovered this recipe during a cooking vacation in Sicily and have been perfecting it ever since. The first time I served it to my Italian grandmother, she asked for the recipe which remains my proudest cooking moment to date.

Ingredients

• Boneless skinless chicken breasts: These create the perfect base for the crispy coating and bright sauce topping
• Fresh lemons: Both zest and juice provide the backbone of flavor for the marinade and sauce
• Fresh garlic: Adds punchy savory notes that complement the brightness of lemon
• Dried oregano: Provides authentic Mediterranean flavor that stands up to the cooking process
• Fresh parsley: Brings color and herbaceous freshness to the finished sauce
• Panko breadcrumbs: Create a lighter crispier texture than regular breadcrumbs
• Parmesan cheese: Adds umami depth to the breading while helping it brown beautifully
• Butter and olive oil combination: Creates the perfect frying medium for golden color and rich flavor

Step-by-Step Instructions

Prepare the Chicken:

Butterfly each chicken breast by slicing horizontally through the thickest part without cutting all the way through. Open like a book to create an even thickness. Cut each butterflied piece in half to create four portions. This ensures quick even cooking and perfect portioning.

Create the Marinade:

Combine lemon zest, garlic, oregano, salt, and pepper in a small bowl. This aromatic mixture infuses the chicken with flavor while the acids in the lemon begin tenderizing the meat. Divide the mixture in half, reserving a portion for the sauce.

Marinate the Chicken:

Place chicken in a zip-top bag with half the marinade mixture. Allow to rest at room temperature for one hour. This timeframe is perfect—not too long that the acid breaks down the protein texture but long enough for flavors to penetrate.

Prepare the Sauce:

To the reserved marinade, add fresh lemon juice and finely chopped parsley. Stir well and let sit while chicken marinates. This allows the flavors to meld while the acids slightly soften the raw garlic bite.

Set Up Breading Station:

Create an assembly line with three dishes. First dish: combine flour, salt, and pepper. Second dish: whisk eggs with water. Third dish: pulse panko until slightly finer and mix with Parmesan. This systematic approach ensures even coating and minimizes mess.

Bread the Chicken:

Working with one piece at a time, coat chicken in flour, shaking off excess; then dip in egg mixture, allowing excess to drip off; then press firmly into breadcrumb mixture, ensuring complete coverage. The gradual building of layers creates the perfect crust.

Pan Fry the Cutlets:

Heat butter and olive oil in a large skillet until butter foams and just begins to brown. Cook cutlets two at a time for several minutes per side until golden brown. This partial cooking creates the perfect exterior while finishing in the oven ensures juicy meat.

Finish in Oven:

Transfer browned cutlets to a parchment-lined baking sheet, brush generously with melted butter, and bake at 400°F until they reach 155°F internally, about 5 to 10 minutes. The oven ensures even cooking while maintaining moisture.

Serve with Sauce:

Plate each cutlet and drizzle with the prepared Salmoriglio sauce. The bright herbaceous sauce cuts through the richness of the crispy cutlet, creating a perfectly balanced bite.

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The Salmoriglio sauce is actually my favorite part of this recipe. I keep a jar in my refrigerator most weeks to drizzle over grilled vegetables, fish, or even just good bread. My husband jokes that I’d drink it if I could, and honestly, he’s not wrong.

Make Ahead Tips

This recipe works beautifully for entertaining as several components can be prepared ahead. The sauce actually improves after sitting for a few hours as the flavors meld together. The chicken can be butterflied and cut the day before and stored wrapped tightly in the refrigerator. You can even bread the cutlets up to four hours ahead and keep them covered in the refrigerator until ready to cook.

Smart Substitutions

While traditional Salmoriglio is made with oregano, you can experiment with different herb combinations. Fresh thyme makes a lovely variation, and rosemary adds a more robust flavor profile perfect for cooler months. If you prefer a gluten-free version, almond flour makes an excellent substitute for the all-purpose flour, and gluten-free panko is widely available these days. For dairy-free versions, simply omit the Parmesan and use all olive oil instead of the butter-olive oil combination.

Serving Suggestions

Chicken Salmoriglio pairs beautifully with simple sides that complement without competing. A bright arugula salad dressed simply with lemon and olive oil makes an excellent accompaniment. For a more substantial meal, roasted fingerling potatoes or a simple risotto provide perfect platforms to soak up extra sauce. During summer months, grilled vegetables—especially zucchini or eggplant—make this meal feel lighter while honoring its Mediterranean roots.

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Frequently Asked Questions

→ What is salmoriglio sauce?

Salmoriglio sauce is a classic Italian condiment made with olive oil, lemon juice, garlic, and fresh herbs like parsley. It's tangy, flavorful, and pairs wonderfully with meats like chicken or fish.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used as a substitute. Adjust the cooking time to ensure the thighs are cooked through, as they may take slightly longer than breasts.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) at the thickest part after baking.

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken and prepare the breading in advance. Store them separately in the fridge until ready to cook.

→ What sides go well with this dish?

Popular sides include roasted vegetables, a crisp green salad, or garlic butter pasta to complement the tangy chicken.