Why You’ll Love This Recipe

These Crispy Lemon Chicken Cutlets are bursting with flavor, thanks to the lemony zest in both the chicken and the Salmoriglio sauce. The crispy coating on the chicken cutlets gives you that satisfying crunch, while the Salmoriglio sauce adds a fresh, tangy contrast that perfectly complements the chicken. It’s a light yet flavorful dish that can be served with a side of pasta, salad, or roasted vegetables. Plus, the Salmoriglio sauce is simple to make and adds a delicious touch that ties the entire dish together.

Ingredients

For the chicken cutlets:

  • 4 boneless, skinless chicken breasts

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup panko breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • Zest of 1 lemon

  • Salt and pepper, to taste

  • 1/4 cup olive oil (for frying)

For the Salmoriglio sauce:

  • 1/4 cup extra virgin olive oil

  • 1/4 cup lemon juice (about 1-2 lemons)

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

  • 1 clove garlic, minced

  • Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the chicken: If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets, or gently pound them with a meat mallet to an even thickness. Season both sides of the chicken cutlets with salt, pepper, and the lemon zest.

  2. Bread the chicken: Set up a breading station with three shallow bowls:

    • In the first bowl, place the flour.

    • In the second bowl, whisk the eggs.

    • In the third bowl, combine the panko breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.

    Dip each chicken cutlet first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to ensure they’re evenly coated.

  3. Fry the chicken cutlets: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken cutlets to the pan, making sure not to overcrowd. Cook the cutlets for 3-4 minutes on each side, until they’re golden brown and crispy. You may need to cook the cutlets in batches, depending on the size of your skillet. Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.

  4. Make the Salmoriglio sauce: In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, chopped oregano, minced garlic, salt, and pepper. Taste and adjust the seasoning if needed.

  5. Serve: Place the crispy chicken cutlets on a serving platter and drizzle the Salmoriglio sauce over the top. Garnish with additional fresh parsley or oregano if desired. Serve immediately with a side of roasted vegetables, salad, or pasta.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 15-20 minutes

  • Total Time: 30 minutes

Variations

  • Add a spicy kick: For a bit of heat, add red pepper flakes to the Salmoriglio sauce or sprinkle some over the chicken cutlets.

  • Use chicken thighs: For juicier, more flavorful chicken, use boneless, skinless chicken thighs instead of breasts.

  • Gluten-free version: Use gluten-free breadcrumbs and a gluten-free flour blend to make this dish gluten-free.

  • Lemon variations: Add a bit of lemon zest to the Salmoriglio sauce for an extra citrusy burst of flavor.

Storage/Reheating

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. The Salmoriglio sauce can also be stored separately in a small jar or container. To reheat, place the chicken cutlets in the oven at 350°F (175°C) for about 10 minutes to regain some of their crispiness. Alternatively, you can reheat them in the microwave, but the crust may not be as crispy.

FAQs

1. Can I use regular breadcrumbs instead of panko?

Yes, you can use regular breadcrumbs, but panko gives the cutlets a lighter, crispier texture. If you’re using regular breadcrumbs, make sure they’re dry and crispy for the best result.

2. Can I bake the chicken cutlets instead of frying them?

Yes, you can bake the chicken cutlets. Preheat your oven to 400°F (200°C) and place the breaded chicken cutlets on a baking sheet. Spray them lightly with cooking spray and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.

3. Can I make the Salmoriglio sauce ahead of time?

Yes, you can make the Salmoriglio sauce ahead of time. It can be stored in the refrigerator for up to 3 days. Just give it a good stir before serving.

4. Can I use dried herbs instead of fresh herbs in the Salmoriglio sauce?

Yes, if you don’t have fresh oregano, you can substitute with dried oregano. Use about 1 teaspoon of dried oregano in place of 1 tablespoon of fresh.

5. How do I know when the chicken cutlets are done?

The chicken cutlets are done when they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C). You can check with a meat thermometer to ensure they’re cooked through.

6. Can I freeze the chicken cutlets?

Yes, you can freeze the breaded and cooked chicken cutlets. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. To reheat, bake them at 400°F (200°C) until heated through.

Conclusion

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce is a fresh and flavorful dish that’s both light and satisfying. The crispy chicken cutlets paired with the zesty, herb-packed Salmoriglio sauce create the perfect balance of textures and flavors. Whether you’re serving it with a side of pasta, a crisp salad, or some roasted veggies, this dish is guaranteed to become a family favorite. It’s quick, easy, and packed with the vibrant flavors of Italy!

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Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Pan-frying
  • Cuisine: Italian
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Description

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce combines tender, crispy chicken with a zesty, herbaceous Italian sauce. The crunchy chicken is enhanced by the tangy, fresh Salmoriglio sauce, making it a flavorful and vibrant dish for any occasion.

Ingredients

  • For the chicken cutlets:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 1/4 cup olive oil (for frying)
  • For the Salmoriglio sauce:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice (about 1–2 lemons)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets, or gently pound them to an even thickness. Season the chicken with salt, pepper, and lemon zest.
  2. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, and a pinch of salt and pepper in the third.
  3. Dip each chicken cutlet into the flour, then the eggs, and finally the breadcrumb mixture, pressing gently to ensure they are evenly coated.
  4. Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
  5. In a small bowl, whisk together olive oil, lemon juice, parsley, oregano, garlic, salt, and pepper for the Salmoriglio sauce. Taste and adjust seasoning as needed.
  6. Place the crispy chicken cutlets on a serving platter and drizzle the Salmoriglio sauce over the top. Garnish with additional parsley or oregano if desired. Serve with pasta, salad, or roasted vegetables.

Notes

For a spicier version, add red pepper flakes to the Salmoriglio sauce or sprinkle some over the chicken.If you prefer juicier chicken, use boneless, skinless chicken thighs instead of breasts.For a gluten-free version, use gluten-free breadcrumbs and a gluten-free flour blend.Make ahead: The Salmoriglio sauce can be made up to 3 days in advance and stored in the fridge.To add extra flavor, top the cutlets with a slice of mozzarella cheese during the last minute of frying.

Nutrition

  • Serving Size: 1 chicken cutlet
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 90mg

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