Description
Crispy Lemon Chicken Cutlets with Salmoriglio Sauce is a delightful Italian main course that features tender, juicy chicken cutlets coated in a crunchy breadcrumb mixture, served with a zesty and herbaceous Salmoriglio sauce.
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
For the Chicken Cutlets:
- 2 large lemons
- ¼ cup fresh flat-leaf parsley
- ⅓ cup extra-virgin olive oil
- 1 garlic clove, minced
For the Salmoriglio Sauce:
Instructions
- Pat the chicken dry and season generously with salt and pepper on both sides.
- For the sauce:
- For the bread crumbs:
- One at a time, coat each chicken breast in the bread crumb mixture, pressing it firmly on both sides. Arrange the coated pieces on a sheet pan.
- Heat ⅓ cup of olive oil in a large skillet over medium-high heat. Working in batches, add 2-3 pieces of chicken to the pan, leaving space between each piece. Fry the chicken until golden brown, turning once, about 2 minutes per side. Transfer to a serving platter and sprinkle with salt. Repeat the process with the remaining chicken, adding more oil as needed.
- While the chicken fries, heat ⅓ cup of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, just until the garlic sizzles, but doesn’t brown. Remove from the heat and let it cool.
- Once all the chicken is cooked, slowly pour the garlic oil into the lemon and parsley mixture. Whisk to combine, then spoon the Salmoriglio sauce over the chicken just before serving.
Zest one lemon, setting aside the zest for the bread crumbs. Then cut the lemon in half and squeeze its juice into a medium bowl. Add the beaten eggs to the lemon juice and whisk to combine. Add the chicken breasts and turn to coat, letting them rest while you prepare the sauce and bread crumb mixture.
In another medium bowl, combine the zest and juice from the remaining two lemons. Stir in ¼ cup of parsley and set aside.
In a shallow dish, mix the bread crumbs, flour, grated cheese, oregano, and the remaining parsley. Add the lemon zest and use a fork to press it into the mixture, ensuring it’s evenly combined.
Notes
- You can serve the Crispy Lemon Chicken Cutlets with a side of pasta or a fresh green salad.
- For extra lemon flavor, you can add a squeeze of fresh lemon juice over the chicken before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 6.5 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 39 g
- Cholesterol: 100 mg
