Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
Craving something crispy, juicy, and bursting with fresh citrus flavor?
These Crispy Lemon Chicken Cutlets, topped with a tangy Sicilian-inspired salmoriglio sauce, are the perfect balance of crunch and zest.
With a golden, breaded crust and a sharp, herb-infused lemon drizzle, this dish is a restaurant-quality weeknight dinner in just 25 minutes!
Enjoy the perfect balance of crispy and zesty in every bite!
For Crispy Lemon Chicken Cutlets
- Chicken – Boneless, skinless chicken breasts, pounded to ¼-inch thick for even cooking and a crispy crust.
- Kosher Salt and Pepper – To season the chicken.
- Eggs – Used to coat the chicken and help the breadcrumbs stick.
- Flat-leaf Italian Parsley – Fresh parsley to mix with breadcrumbs and garnish the dish.
- Bread Crumbs – Panko or Italian-style breadcrumbs for a crispy crust.
- All-purpose Flour – Helps to lightly coat the chicken for an extra crisp texture.
- Parmigiano-Reggiano – Adds rich flavor to the breading.
- Dried Oregano – A hint of herby warmth in the breading mixture.
- Olive Oil – For frying the chicken to golden perfection.
- Garlic Clove – Minced for flavoring the salmoriglio sauce.
For Salmoriglio Sauce
- Lemons – Freshly zested and juiced, providing a bright citrus kick to the sauce.
- Extra-Virgin Olive Oil – Forms the base of the sauce for a rich, smooth texture.
- Garlic – Infuses the oil with flavor to complement the lemony sauce.
- Fresh Parsley – Adds freshness to the sauce for a herby finish.
- Dried Oregano – Complements the fresh herbs in the sauce for an extra layer of flavor.
Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
Craving something crispy, juicy, and bursting with fresh citrus flavor? These Crispy Lemon Chicken Cutlets, topped with a tangy Sicilian-inspired salmoriglio sauce, are the perfect balance of crunch and zest.
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Servings: 6 servings
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Ingredients:
- Chicken:
- 1½ pounds boneless, skinless chicken breasts (about 4), halved and pounded to ¼-inch thick
- Kosher salt and pepper
- Salmoriglio Sauce:
- 3 large lemons
- 2 teaspoons dried oregano
- 1 garlic clove, minced
- ⅓ cup extra-virgin olive oil
- ½ cup finely chopped flat-leaf Italian parsley (divided)
- Bread Crumb Coating:
- 1¼ cups bread crumbs
- ¼ cup all-purpose flour
- ¼ cup finely grated Parmigiano-Reggiano
- 2 eggs, beaten
- For Frying:
- ⅓ cup extra-virgin olive oil (plus more for frying)
Instructions:
- Pat the chicken dry and season it generously with salt and pepper on both sides.
- Zest one lemon, saving the zest for the bread crumbs. Halve the lemon and squeeze the juice into a medium bowl. Add the beaten eggs to the lemon juice and mix well. Coat the chicken pieces in this mixture, making sure they're fully covered. Let the chicken sit while you prepare the breading and sauce.
- Make the salmoriglio sauce: In a bowl, combine the zest and juice from the remaining two lemons. Add ¼ cup of chopped parsley, stir, and set aside.
- Prepare the breading: In a shallow dish, mix the bread crumbs, flour, grated Parmigiano-Reggiano, dried oregano, and the remaining parsley. Add the lemon zest you reserved earlier and use a fork to incorporate it evenly into the mixture.
- Coat each chicken piece with the bread crumb mixture, pressing gently with your fingers to ensure it's fully covered. Arrange the breaded chicken on a sheet pan.
- Heat ⅓ cup of olive oil in a large skillet over medium-high heat. Add the chicken in batches, making sure there's enough space between each piece. Fry for about 2 minutes per side, or until golden brown. Once cooked, transfer to a serving platter and sprinkle with salt immediately. Repeat with the remaining chicken, adding more oil as needed.
- While the chicken is frying, heat another ⅓ cup of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, just until fragrant and sizzling, but not browned. Remove from heat and let cool.
- Once the chicken is done, pour the garlic oil into the prepared lemon sauce and whisk together. Spoon the salmoriglio sauce generously over the crispy chicken cutlets before serving.
Nutrition
Calories: 492 kcal | Carbohydrates: 20g | Protein: 32.6g | Fat: 23.8g | Saturated Fat: 4g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Can I use chicken thighs instead of breasts?
Of course! Chicken thighs work just as well as breasts. They’re juicier and just as delicious. Just remember to pound them to about ¼-inch thickness for even cooking and the perfect crispy texture.
- Can I use pre-made breadcrumbs?
Absolutely! Pre-made breadcrumbs are a great time-saver. You can go for plain or Italian-seasoned breadcrumbs to keep the flavor intact. Just skip the step of making your own, and you’re all set!
- How can I make the salmoriglio sauce ahead of time?
You can prepare the salmoriglio sauce ahead of time and store it in the fridge. It’ll stay fresh for about two days. Just let it come to room temperature or gently reheat before drizzling it over your chicken!
- Can I make the breading extra crispy?
For extra crispiness, be sure to press the breadcrumbs onto the chicken firmly. Also, don’t overcrowd the pan while frying. Cook the chicken in batches to ensure each piece gets crispy and golden.
- What type of oil is best for frying?
You can use olive oil mixed with a high-smoke-point oil like canola or vegetable oil. This combo will give you the rich flavor of olive oil while ensuring the chicken fries at the right temperature without burning.
