Chicken Salmoriglio Recipe

If you’re looking to delight your dinner table with sunny, zesty Sicilian flavor, Chicken Salmoriglio is about to become your new weeknight hero! With crisp, golden cutlets, a punchy marinade, and a lemony herb sauce that will have everyone licking their plates, this recipe delivers serious Mediterranean magic—no passport required.

Ingredients You’ll Need

You’ll be amazed how a handful of humble ingredients—lemon, parsley, garlic, and a few pantry staples—come together for Chicken Salmoriglio’s signature flavor and crunch. Each one brings something special, turning simple chicken into a celebration-worthy meal.

• Boneless, Skinless Chicken Breasts: Cut and butterflied for even cooking and tender juiciness.
• Lemon Zest & Juice: Bright citrusy notes form the heart of both the marinade and the classic Salmoriglio sauce.
• Minced Garlic: Adds aromatic depth and instant flavor punch.
• Dry Oregano: A must for Mediterranean warmth—don’t skip it!
• Fresh Parsley: Chopped parsley brings color, freshness, and balance to the sauce.
• Kosher Salt & Black Pepper: Season every layer for maximum flavor.
• All-Purpose Flour: Ensures the breading sticks beautifully to the chicken.
• Eggs & Water: The essential glue in your breading station!
• Panko Breadcrumbs: Japanese-style panko gives the crust that irresistible light crunch.
• Parmesan Cheese: Adds extra savoriness and toasty flavor to the breading.
• Butter & Extra Virgin Olive Oil: A mix of both for frying gives you the best flavor and color.
• Melted Butter: Brushed on top before baking for an even richer, golden finish.

Variations

Chicken Salmoriglio is wonderfully versatile, easy to tweak for your needs or cravings! Have fun making it your own—whatever you have in the fridge or whatever your dietary preferences, this recipe is happy to play along.

• Change Up the Protein: Try this method with thin-sliced pork, turkey cutlets, or even thick slices of eggplant for a vegetarian twist.
• Herb Swap: Use fresh basil, mint, or a mix of tender herbs for a different yet equally delicious brightness in the sauce.
• Gluten-Free: Swap the flour and panko for your go-to gluten-free versions and enjoy the same crispiness.
• Make It Spicier: If you like a little heat, add a pinch of red pepper flakes to the marinade or sauce.

How to Make Chicken Salmoriglio

Step 1: Butterfly and Prep the Chicken

Start by butterflying each chicken breast for even thickness. This simple step ensures the chicken cooks quickly and stays super juicy. Once butterflied, cut each piece in half crosswise so you have four cutlets. Place them in a large quart-sized zip-top bag (less cleanup—hooray!).

Step 2: Make the Flavorful Marinade

In a small bowl, whisk together the zest from two lemons, minced garlic, dry oregano, kosher salt, and freshly ground black pepper. Pour half this fragrant marinade over the chicken in the bag, seal it up, and let it work its magic at room temperature for about an hour. Resist the urge to skip this part—the marinade infuses the chicken with tangy, herby notes.

Step 3: Prepare the Lemony Salmoriglio Sauce

To the remaining marinade, add the juice from two lemons and a generous ¼ cup of finely chopped fresh parsley. Stir well—this is your bright, punchy Salmoriglio sauce that will be drizzled over the final dish. Leave it at room temperature while the chicken marinates so the flavors develop.

Step 4: Set Up the Crispy Breading Station

Preheat your oven to 400°F and line a baking sheet with parchment to keep cleanup easy. Set out three shallow dishes: one for the flour, salt, and pepper; one for beaten eggs and a bit of water; and one with panko breadcrumbs and grated Parmesan (give the panko a few pulses in a processor to make it finer, but don’t overdo it!).

Step 5: Bread the Chicken Cutlets

Remove the chicken cutlets from the marinade and discard the marinade. Dredge each piece first in flour (shake off excess), then in the egg mix, and finally in the panko-Parmesan mixture. Take your time—the triple coating is key for that audibly crisp crust!

Step 6: Pan-Fry to Golden, Then Bake

In a large skillet, heat butter and olive oil over medium to medium-high. Once the butter foams and just starts to brown, add two cutlets and sear for a few minutes per side until both are crisp and beautifully golden (no need to cook through yet). Transfer to the sheet tray. Repeat with the remaining two cutlets. Brush all four with melted butter before finishing in the oven for five to ten minutes, or until an instant-read thermometer hits 155°F (carry-over heat will finish the job!).

Step 7: Finish and Serve with Sauce

Plate your sizzling cutlets and generously drizzle or serve with the vibrant Salmoriglio sauce. Add a wedge of lemon for squeezing—you’ll love the extra burst of citrus to brighten up each bite!

How to Serve Chicken Salmoriglio

Garnishes

Top your Chicken Salmoriglio with plenty of freshly chopped parsley for color, extra lemon zest for fragrance, and paper-thin lemon slices. An extra dusting of Parmesan cheese right before serving never hurts either!

Side Dishes

This dish loves a bright, crisp salad—arugula, tomato, and shaved fennel sing alongside it. You can’t go wrong with roasted potatoes, lightly charred broccolini, or a simple heap of buttery pasta to soak up all that leftover sauce.

Creative Ways to Present

For an elegant touch, slice the Chicken Salmoriglio on a cutting bias and fan it out over a swirl of sauce on each plate. Or, make cutlets bite-sized and serve them on a platter for a sunny Italian-inspired party appetizer, complete with lemon wedges for squeezing.

Make Ahead and Storage

Storing Leftovers

Store leftover cooked Chicken Salmoriglio in an airtight container in the refrigerator for up to three days. Always keep the sauce separate so the breading stays as crisp as possible.

Freezing

You can freeze the cooked, cooled chicken cutlets for up to 2 months. Layer parchment between them to prevent sticking, and freeze the Salmoriglio sauce separately in a small airtight container.

Reheating

For best results, reheat Chicken Salmoriglio in a 350°F oven or air fryer until hot and the crust has crisped up again (about 10 minutes). Gently warm the sauce separately and drizzle just before serving.

FAQs

Final Thoughts

I hope Chicken Salmoriglio brings some sunshine and sparkle to your dinner table, just as it does to mine! Give it a try—and don’t be surprised if your guests ask for seconds (and the recipe, too!). Happy cooking!

Print