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
- 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.
- 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.
- Dip each chicken cutlet into the flour, then the eggs, and finally the breadcrumb mixture, pressing gently to ensure they are evenly coated.
- 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.
- 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.
- 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
