If you’re looking for a vibrant dish that sings with fresh flavors and tender textures, the Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe is going to steal your heart. Picture thin, juicy chicken breasts bathed in a zesty lemon and garlic marinade, coated in a crispy Parmesan-panko crust, then topped with a bright, herbaceous Salmoriglio sauce that beautifully balances earthiness and acidity. This recipe brings together simple ingredients that when combined, create an unforgettable meal perfect for weeknight dinners or impressing guests at your next gathering.

Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential to achieving the perfect balance of flavor, texture, and color in your Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe. Each element plays a role—from the brightness of lemon zest and juice to the crunch from panko breadcrumbs and Parmesan that coats the tender chicken cutlets.

2 boneless, skinless chicken breasts (about 10-12 ounces each): Choose fresh breasts for tenderness and ease of butterflying.
Zest from two lemons: Adds vibrant citrus aroma and taste without overpowering the palate.
1 tablespoon garlic, minced very fine: Infuses the marinade with savory pungency that wakes up your taste buds.
1 teaspoon dry oregano: Offers a subtle herbal note that complements lemon and parsley beautifully.
1 teaspoon kosher salt: Essential for seasoning and bringing out the flavors in the chicken.
½ teaspoon freshly ground black pepper: Adds a mild kick and complexity.
Juice from two lemons: Provides acidity for the Salmoriglio sauce, brightening the overall dish.
¼ cup fresh parsley, finely chopped: Brings fresh green flavors and a touch of color.
1 cup all-purpose flour: Creates the first layer of breading that helps the coating stick.
1 teaspoon kosher salt: For perfectly seasoning the breading.
½ teaspoon freshly ground black pepper: Adds a gentle heat to the crust.
2 whole eggs and 1 tablespoon water: Acts as the binder for the breadcrumb coating.
1 ½ cups panko breadcrumbs: Provides an irresistible crisp texture.
½ cup grated Parmesan cheese: Infuses the crust with savory umami and a golden color when fried.
3 tablespoons butter, for frying: Adds richness and helps achieve a beautiful browning.
3 tablespoons extra virgin olive oil, for frying: Balances butter’s flavor and increases smoke point for frying.
3 tablespoons additional butter, melted: Brushed on before baking to keep the cutlets moist and flavorful.

How to Make Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe

Step 1: Butterfly and Marinate the Chicken

The first step is to butterfly your chicken breasts, which means slicing each breast horizontally without cutting all the way through until it opens like a book. This not only helps them cook evenly and quickly but also creates the perfect shape for a crispy cutlet. Once butterflied, marinate the chicken with half of your zesty wet rub—made from lemon zest, garlic, oregano, salt, and pepper—and let it rest for about an hour. This marinating time allows the citrus and herbs to deeply penetrate the meat for maximum flavor.

Step 2: Prepare the Salmoriglio Sauce

The Salmoriglio sauce is what elevates this dish, adding fresh, tangy brightness. Combine the lemon juice, fresh parsley, and the remaining wet rub. This simple sauce is unlike any ordinary topping — it bursts with a lively herbaceousness and is meant to be spooned generously over the hot finished cutlets for a fresh finish.

Step 3: Set Up the Breading Station

Create three shallow bowls: one with the seasoned flour, one with eggs beaten together with water, and another with a mixture of panko breadcrumbs and grated Parmesan cheese. This classic breading process ensures the cutlets develop a beautifully crunchy crust packed with flavor.

Step 4: Bread the Chicken Cutlets

Coat each marinated chicken breast first in the flour, shaking off any excess, then dip into the egg wash, and finally press firmly into the panko-Parmesan mixture. This triple-layer method locks in moisture while creating that signature crispy exterior that’s both golden and savory.

Step 5: Pan-Fry the Cutlets

Heat butter and olive oil in a skillet over medium heat. Fry each breaded cutlet until golden brown on both sides, about 3-4 minutes per side. The combination of butter and oil not only enriches the flavor but also achieves the perfect crust without burning. Transfer the fried cutlets to a baking tray to finish cooking.

Step 6: Bake to Perfection

Before sliding the cutlets into the oven, brush the tops with melted butter to keep them moist and add extra richness. Bake the cutlets at 375°F until they reach an internal temperature of 155°F, ensuring they remain tender and juicy. This step ensures thorough cooking without drying the meat out.

Step 7: Serve with Salmoriglio Sauce and Lemon Wedges

Finally, spoon the vibrantly fresh Salmoriglio sauce over the still-warm chicken cutlets and garnish with lemon wedges on the side. This contrast between the crispy, buttery chicken and the zesty sauce is what makes the Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe stand out.

How to Serve Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe

Garnishes

Fresh parsley and lemon wedges are your best friends here, adding color and an extra pop of citrus zest at the table. A sprinkle of extra Parmesan or a drizzle of olive oil can also elevate the presentation and flavor.

Side Dishes

This dish pairs wonderfully with light, fresh sides like a crisp arugula salad or roasted seasonal vegetables. For something heartier, creamy mashed potatoes or a simple risotto absorb the sauce beautifully and keep things comforting.

Creative Ways to Present

Try arranging the cutlets on a rustic wooden board with the Salmoriglio sauce in a small bowl for dipping family-style sharing. Alternatively, stack two cutlets with a layer of fresh mozzarella and sun-dried tomatoes for a delightful twist on a chicken parmesan-inspired plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Keep the Salmoriglio sauce separate in a jar to preserve its fresh flavors and prevent sogginess in the breading.

Freezing

If you want to save your cutlets for a longer period, you can flash freeze them on a baking sheet before placing them in a freezer-safe bag or container. They will keep well for up to 2 months. Freeze the sauce separately if possible.

Reheating

To reheat, place the cutlets on a baking sheet and warm in a 350°F oven until heated through and crisp on the outside, usually about 10-15 minutes. Add fresh Salmoriglio sauce after reheating for the best taste experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs can be butterflied and prepared just like the breasts. They offer a richer flavor but may take slightly longer to cook through.

What is Salmoriglio sauce traditionally used for?

Salmoriglio is a Mediterranean sauce typically served with grilled fish or meats, made from lemon juice, olive oil, garlic, and herbs. It adds a bright, fresh flavor perfect for light proteins like chicken cutlets.

Can I make the breading gluten-free?

Yes, substitute the all-purpose flour and panko breadcrumbs with gluten-free versions. Almond flour or crushed gluten-free crackers also work well to maintain that crispy texture.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer to check the internal temperature; it should reach 155°F before resting. The cutlets will continue cooking slightly after they are removed from the oven.

Is it okay to prepare this recipe ahead of time?

You can marinate the chicken up to 4 hours ahead and prepare the breading station ready for assembly. However, bread and frying the cutlets fresh will give the best texture and flavor experience.

Final Thoughts

I truly encourage you to give the Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe a try—it’s the kind of comforting yet bright dish that feels fancy but is easy enough to make any day of the week. Once you experience that crispy crust paired with vibrant, herbaceous sauce, this recipe will become a beloved addition to your culinary repertoire.

Lemon Herb Chicken Cutlets with Salmoriglio Sauce Recipe

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4.1 from 51 reviews

Author: admin
Total Time: 1 hour 55 minutes
Yield: 4 servings 1x

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Description

This Chicken Salmoriglio recipe features tender boneless, skinless chicken breasts marinated in a zesty lemon and garlic mixture, coated with crispy panko and Parmesan breading, pan-fried to golden perfection, then finished in the oven. Topped with a fresh lemon parsley Salmoriglio sauce, it offers bright, vibrant flavors perfect for a satisfying and elegant meal.

Ingredients

Scale

Chicken and Marinade

2 boneless, skinless chicken breasts (about 10–12 ounces each)
Zest from two lemons
1 tablespoon garlic, minced very fine
1 teaspoon dry oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Sauce

Juice from two lemons
¼ cup fresh parsley, finely chopped
Half of the marinade from above (lemon zest, garlic, oregano, salt, pepper mixture)

Breading

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

For Frying

3 tablespoons butter
3 tablespoons extra virgin olive oil

For Baking

3 tablespoons additional butter, melted

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Instructions

Butterfly and Marinate: Butterfly each chicken breast by slicing horizontally almost through, then open it like a book. Combine lemon zest, garlic, oregano, kosher salt, and black pepper to make the marinade. Marinate the butterflied chicken breasts in half of this wet rub for 1 hour to infuse them with bright, aromatic flavors.
Prepare Sauce: Mix the lemon juice and finely chopped fresh parsley with the remaining half of the marinade. This forms the fresh Salmoriglio sauce that will be served on top of the chicken later.
Breading: Set up a breading station with three shallow dishes: season the flour with salt and pepper, whisk the eggs with water, and combine the panko breadcrumbs with grated Parmesan cheese. Dredge each marinated chicken piece first in seasoned flour, then dip into the egg wash, and finally coat evenly with the breadcrumb and Parmesan mixture. This ensures a crispy and flavorful exterior.
Fry: Heat butter and olive oil in a skillet over medium heat. Brown the breaded chicken cutlets on both sides until golden brown, about 3-4 minutes per side. Once browned, transfer the cutlets to a baking tray.
Bake: Brush the browned cutlets with the melted butter for extra richness and flavor. Bake in a preheated oven at 375°F (190°C) until the internal temperature of the chicken reaches 155°F (68°C), approximately 10-15 minutes. This step finishes cooking the chicken perfectly while maintaining juiciness.
Serve: Plate the baked chicken cutlets and generously spoon the fresh Salmoriglio sauce over the top. Garnish with lemon wedges for an extra citrus burst and serve immediately for a bright and savory meal.

Notes

Butterflying the chicken breasts helps them cook evenly and remain tender.
Using panko breadcrumbs mixed with Parmesan ensures a crispy, flavorful crust.
Monitor the internal temperature carefully to avoid overcooking and drying out the chicken.
Leftover sauce can be refrigerated and used as a dressing for salads or grilled vegetables.
This recipe pairs well with a light salad or roasted vegetables for a complete meal.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian