Name: Crispy Lemon Chicken Cutlets with Salmoriglio Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1½ pounds boneless, skinless chicken breasts (about 4), halved and pounded to ¼-inch thickness; Kosher salt and freshly ground black pepper; 3 large lemons; 2 large eggs, beaten; ½ cup finely chopped fresh flat-leaf parsley; 1¼ cups bread crumbs; ¼ cup all-purpose flour; ¼ cup finely grated Parmigiano-Reggiano; 2 tsp dried oregano; ⅓ cup extra-virgin olive oil, plus extra for frying; 1 garlic clove, minced; 2 large lemons; ¼ cup fresh flat-leaf parsley; ⅓ cup extra-virgin olive oil; 1 garlic clove, minced

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Bringing the sun-drenched flavors of Southern Italy right to your table, Crispy Lemon Chicken Cutlets with Salmoriglio Sauce is the perfect harmony of zesty, herbaceous brightness and golden, irresistible crunch. Each tender, juicy chicken cutlet is coated in a lemon and cheese-kissed crust, then drizzled with a punchy, garlicky salmoriglio sauce that makes this dish sing with fresh flavor. Whether you’re whipping up a weeknight dinner or hosting friends for an alfresco meal, this recipe is sure to turn even a casual supper into something truly memorable.

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list keeps things joyfully simple, but each item is essential for delivering the bold taste, vibrant color, and crispy texture that make these cutlets shine. Every element was chosen for a reason, and I promise you’ll taste the difference!

Chicken breasts: Opt for boneless, skinless for quick cooking and easy pounding—thinner cutlets mean more golden crust in every bite.
Kosher salt and black pepper: Don’t skimp; they sharpen the overall flavor from the first bite to the last.
Lemons: You’ll use zest and juice for that bright punch in both the crust and the zippy salmoriglio sauce.
Large eggs: A quick egg wash helps the breading cling beautifully and adds extra tenderness.
Fresh flat-leaf parsley: Earthy and green, it lifts the whole dish and adds gorgeous color.
Bread crumbs: Go for standard or homemade—either way, they create a coating that fries up perfectly crispy.
All-purpose flour: A light dusting helps the coating bind and delivers that coveted crunch.
Parmigiano-Reggiano: Salty, savory, and rich; finely grated so it melts into the breading.
Dried oregano: Brings a whisper of Mediterranean warmth to every forkful.
Extra-virgin olive oil: For frying and enriching the bright, silky sauce.
Garlic clove: Just enough to infuse the salmoriglio sauce with gentle heat and aroma without overpowering.

How to Make Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Step 1: Prep and Season the Chicken

Start by patting the chicken breasts nice and dry with paper towels. This simple step is your secret weapon for ultra-crispy results. Generously season both sides of each piece with kosher salt and plenty of cracked black pepper—the foundation of fantastic flavor.

Step 2: Marinate in Lemon and Egg

Zest one of the lemons and set the zest aside for the breadcrumbs. Next, juice that lemon into a medium bowl and whisk together with the beaten eggs. Add your seasoned chicken to this lemony bath, turning to coat, and let it marinate while you prepare everything else. This easy soak infuses the chicken with citrus brightness from the inside out.

Step 3: Mix up the Salmoriglio Sauce

In a separate bowl, combine all the zest and juice from the remaining two lemons. Stir in a healthy handful of the fresh parsley (about ¼ cup). Let this mixture rest—it’ll be the flavor-packed base for your salmoriglio sauce, just waiting for its final swirl of garlicky olive oil.

Step 4: Prepare the Bread Crumb Mixture

In a wide, shallow dish, combine the bread crumbs, flour, Parmigiano-Reggiano, dried oregano, and the rest of your parsley. Toss in the reserved lemon zest, then use a fork to press and blend until the mixture smells absolutely irresistible. Each bread crumb is now coated in citrusy, herby potential.

Step 5: Bread Each Chicken Cutlet

Take the lemon-soaked chicken cutlets one at a time, dredge them firmly in the bread crumb mixture, and make sure each piece is evenly and thoroughly coated. Press down gently to help the coating adhere, then place the finished cutlets on a sheet pan—ready for their golden transformation.

Step 6: Pan-Fry Until Crispy and Golden

Heat a generous layer of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches—don’t crowd the pan!—for about 2 minutes per side, or until each is beautifully browned and crisp. Transfer finished pieces to a paper-towel-lined platter and immediately sprinkle with flaky salt for that extra burst of flavor.

Step 7: Infuse Garlic Oil for the Sauce

While the last batch of chicken crisps up, gently warm another slick of olive oil in a small saucepan. Add the minced garlic and sauté for just a minute or two, letting it sizzle gently. Pull it off the heat as soon as it’s fragrant—the goal is to infuse, not brown, the garlic.

Step 8: Finish and Serve with Salmoriglio Sauce

With all your chicken fried and resting, slowly stream the cooled garlic oil into the lemon-parsley mixture. Whisk and marvel as it transforms into a bright, glossy salmoriglio sauce. Spoon generously over the chicken cutlets just before serving, letting the sauce soak into the crispy crust and infuse every bite.

How to Serve Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Garnishes

Shower your chicken cutlets with a flourish of extra chopped parsley and a scattering of fresh lemon zest for a pop of color and fragrance. If you want to take it over the top, a few shavings of Parmigiano-Reggiano or a sprig of oregano look absolutely stunning and nod to the recipe’s Italian roots.

Side Dishes

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce absolutely shines alongside bright, zippy salads—think peppery arugula with a drizzle of olive oil and more lemon. For something heartier, try roasted baby potatoes or a pile of buttered orzo. A chilled glass of white wine or a sparkling lemonade pairs beautifully with the dish’s lively flavors.

Creative Ways to Present

Stack the cutlets family-style on a big wooden board, or slice them into strips and nestle over a leafy green salad for a breezy lunch. These are also fantastic tucked inside a crusty ciabatta roll with a drizzle of salmoriglio, or even cut into appetizer-sized bites for an alfresco party spread.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers of your Crispy Lemon Chicken Cutlets with Salmoriglio Sauce, simply let the cutlets cool to room temperature, then transfer to an airtight container. Store the chicken and the sauce separately in the fridge for up to 3 days to maintain their texture and freshness.

Freezing

You can absolutely freeze the chicken for a quick future meal! Arrange the completely cooled cutlets in a single layer on a sheet pan and freeze until solid, then stack them in a freezer-safe bag or container. The salmoriglio sauce is best enjoyed fresh, but you can freeze any extra and whisk well when thawed.

Reheating

To bring your cutlets back to crispy life, reheat them in a 375°F oven for about 8–10 minutes, or until hot and sizzling. Hold off on saucing them until after they’re heated to keep that irresistible crunch intact—then spoon the salmoriglio over just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work beautifully for Crispy Lemon Chicken Cutlets with Salmoriglio Sauce. Just be sure to pound them to an even thickness for the best, crispiest result—they’ll come out extra juicy and flavorful.

What’s the best way to avoid a soggy crust?

Pat your chicken extra dry before breading and fry in hot (but not smoking) oil with a little space between each piece. Drain immediately on paper towels and serve sauce on the side or spooned on just before eating for peak crispiness.

Can I prepare the cutlets in advance?

Definitely! Bread the chicken and store it, uncooked and tightly covered, in the fridge for up to 6 hours before frying. For make-ahead ease, you can also fry and then re-crisp the cutlets in the oven just before serving, adding the salmoriglio sauce at the last minute.

Is there a gluten-free option?

Absolutely. Swap in your favorite gluten-free bread crumbs and all-purpose flour alternatives. The crumb will still get perfectly crispy, and the flavors of the dish will shine just the same.

Can I make the salmoriglio sauce ahead?

You sure can! Mix up the lemon, parsley, and garlic oil base a few hours ahead and refrigerate. Let it come to room temperature and give it a good whisk before spooning over your chicken cutlets.

Final Thoughts

This is the kind of recipe that brightens up any night of the week. Give Crispy Lemon Chicken Cutlets with Salmoriglio Sauce a try, and let those flavors transport you straight to the Mediterranean—no passport required. I can’t wait for you to share this delicious tradition with your favorite people!