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
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
