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.