Description
A delightful recipe for Chicken Salmoriglio that features juicy chicken breasts coated in a flavorful herb and lemon marinade, crispy breadcrumbs, and a zesty lemon sauce.
Ingredients
Units
Scale
Chicken:
- 2 boneless, skinless chicken breasts (about 10–12 ounces each)
Marinade/Wet Rub:
- Zest from two lemons
- 1 tablespoon garlic, minced very fine
- 1 teaspoon dry oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Sauce:
- Half of the marinade from above
- Juice from two lemons
- 1/4 cup fresh parsley, finely chopped
Breading:
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 whole eggs and 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare Chicken: Butterfly and cut chicken breasts into four pieces. Marinate with half of the wet rub for an hour.
- Make Sauce: Combine lemon juice and parsley with remaining wet rub.
- Preheat & Prep: Preheat oven, line tray, and set up breading station.
- Bread Chicken: Coat each cutlet in flour, egg, and breadcrumbs.
- Fry Chicken: Brown cutlets in a skillet with butter and oil.
- Finish in Oven: Brush cutlets with melted butter and bake.
- Serve: Top with Salmoriglio Sauce and lemon wedges.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 420
- Sugar: 2g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
