Chicken Salmoriglio: A Flavorful Italian Delight

If you’re looking for a dish that combines the crispy texture of breaded chicken with the zesty, herbaceous flavors of a classic Italian sauce, Chicken Salmoriglio is the perfect recipe for you. This dish features pan-fried chicken cutlets topped with a vibrant salmoriglio sauce made from lemon, garlic, and fresh herbs. It’s a simple yet elegant meal that’s sure to impress your family and guests. In this post, we’ll walk you through the step-by-step process of making Chicken Salmoriglio, share tips for perfecting the dish, and explore why this recipe is a must-try for any home cook.

---

What is Chicken Salmoriglio?

Chicken Salmoriglio is a delightful Italian-inspired dish that pairs tender, breaded chicken cutlets with a tangy and aromatic salmoriglio sauce. The sauce, which originates from Southern Italy, is traditionally made with lemon juice, olive oil, garlic, and herbs like oregano and parsley. It’s light, refreshing, and packed with flavor, making it the perfect accompaniment to the crispy chicken.

This dish is not only delicious but also versatile. It can be served as a main course for a weeknight dinner or as the star of a special occasion meal. The combination of textures and flavors—crispy chicken, zesty sauce, and a hint of Parmesan—creates a harmonious balance that will leave you craving more.

---

Why You’ll Love This Recipe

1. Easy to Make: Despite its gourmet appeal, Chicken Salmoriglio is surprisingly simple to prepare. With a few basic ingredients and straightforward steps, you can create a restaurant-quality dish at home.
2. Bursting with Flavor: The salmoriglio sauce is the star of this recipe, offering a bright and tangy contrast to the savory chicken.
3. Perfect for Any Occasion: Whether it’s a casual family dinner or a festive gathering, this dish is sure to please.
4. Customizable: You can adjust the level of lemon, garlic, or herbs to suit your taste preferences.

---

Ingredients for Chicken Salmoriglio

To make this delicious dish, you’ll need the following ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 10–12 ounces each)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 whole eggs + 1 tablespoon water (for the egg wash)
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter (for frying)
• 3 tablespoons extra virgin olive oil (for frying)
• 3 tablespoons additional butter, melted (for brushing)

For the Marinade/Wet Rub:

• Zest from 2 lemons
• 1 tablespoon garlic, minced very fine
• 1 teaspoon dry oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Salmoriglio Sauce:

• Half of the marinade from above
• Juice from 2 lemons
• 1/4 cup fresh parsley, finely chopped

---

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Butterfly the Chicken Breasts: Start by butterflying each chicken breast to ensure even thickness. This helps the chicken cook evenly and stay tender. Once butterflied, cut each breast in half to yield four pieces.
2. Marinate the Chicken: Place the chicken pieces in a quart-sized zipper-seal bag. In a small bowl, whisk together the marinade ingredients (lemon zest, minced garlic, oregano, salt, and pepper). Pour half of this mixture into the bag with the chicken, ensuring the pieces are well-coated. Let the chicken marinate at room temperature for 1 hour.

Step 2: Prepare the Salmoriglio Sauce

1. Combine Ingredients: To the remaining half of the marinade, add the juice of two lemons and the finely chopped parsley. Stir well to combine. This will be your salmoriglio sauce. Set it aside until ready to serve.

Step 3: Bread the Chicken

1. Set Up a Breading Station: Preheat your oven to 400°F and line a sheet tray with parchment paper. Prepare three shallow dishes for the breading process:
   • Dish 1: Flour mixed with salt and pepper.
   • Dish 2: Beaten eggs mixed with water.
   • Dish 3: Panko breadcrumbs pulsed in a food processor to a slightly finer texture, mixed with grated Parmesan cheese.
2. Bread the Chicken: Remove the chicken from the marinade and discard the marinade. Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the egg wash, then coat it thoroughly with the panko-Parmesan mixture. Repeat for all four pieces.

Step 4: Pan-Fry the Chicken

1. Heat the Pan: In a large skillet or sauté pan, heat 3 tablespoons of butter and 3 tablespoons of olive oil over medium to medium-high heat. Once the butter starts to foam and brown slightly, it’s ready.
2. Cook the Chicken: Add two chicken cutlets to the pan and cook for a few minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage—it will finish cooking in the oven. Transfer the browned cutlets to the prepared sheet tray and repeat with the remaining two pieces.
3. Brush with Butter: Once all the chicken pieces are browned, brush them liberally with the melted butter.

Step 5: Bake the Chicken

1. Finish in the Oven: Place the sheet tray in the preheated oven and bake for 5–10 minutes, or until the internal temperature of the chicken reaches 155°F. This ensures the chicken is cooked through while remaining juicy.

Step 6: Serve and Enjoy

1. Plate the Chicken: Serve each chicken cutlet with a generous drizzle of the salmoriglio sauce. You can also serve extra sauce on the side for dipping.
2. Garnish: Add lemon wedges for an extra burst of citrus flavor and a touch of freshness.

---

The History and Origins of Salmoriglio Sauce

Salmoriglio sauce is a traditional Italian condiment that hails from the southern regions of Italy, particularly Sicily and Calabria. Its name is derived from the Italian word “salamoia,” which means brine, reflecting the sauce’s simple yet flavorful combination of lemon juice, olive oil, garlic, and herbs. Historically, salmoriglio was used as a marinade or finishing sauce for grilled meats and seafood, showcasing the Mediterranean love for bright, fresh flavors.

The sauce’s origins are deeply rooted in the culinary traditions of Southern Italy, where lemons and olive oil are abundant. The simplicity of the ingredients highlights the Italian philosophy of letting high-quality, fresh components shine. Over time, salmoriglio has evolved from a regional specialty to a beloved sauce enjoyed worldwide. Its versatility allows it to pair beautifully with a variety of dishes, from grilled fish to roasted vegetables, and of course, breaded chicken cutlets.

What makes salmoriglio sauce unique is its balance of acidity, richness, and herbaceousness. The lemon juice provides a tangy brightness, while the olive oil adds a smooth, velvety texture. Garlic and herbs like oregano and parsley infuse the sauce with depth and aroma. This combination not only enhances the flavor of the dish it accompanies but also adds a refreshing contrast, making it a staple in Italian cuisine.

Today, salmoriglio sauce is celebrated for its ability to elevate simple dishes into something extraordinary. Whether drizzled over grilled meats, tossed with pasta, or used as a dipping sauce, it brings a taste of Southern Italy to any meal. Its enduring popularity is a testament to the timeless appeal of fresh, flavorful ingredients.

---

Tips for Perfectly Breaded Chicken Cutlets

Breading chicken cutlets may seem straightforward, but achieving that perfect golden, crispy exterior requires a few key techniques. Here are some tips to ensure your Chicken Salmoriglio turns out perfectly every time:

1. Even Thickness: Start by butterflying the chicken breasts and cutting them into even-sized pieces. This ensures that the chicken cooks uniformly, preventing some parts from drying out while others remain undercooked.
2. Season Every Layer: Don’t forget to season the flour, egg wash, and breadcrumbs. Adding salt, pepper, and even a pinch of garlic powder to each layer enhances the overall flavor of the chicken.
3. Use Panko Breadcrumbs: Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, making them ideal for achieving a crunchy coating. Pulse them briefly in a food processor to create a finer texture that adheres better to the chicken.
4. Double Breading (Optional): For an extra-crispy crust, consider double breading the chicken. After the first round of flour, egg, and breadcrumbs, repeat the egg and breadcrumb steps for a thicker coating.
5. Rest the Breaded Chicken: Let the breaded chicken sit for 10–15 minutes before frying. This allows the coating to set, reducing the risk of it falling off during cooking.
6. Fry at the Right Temperature: Heat the oil and butter over medium to medium-high heat. If the pan is too hot, the breading will burn before the chicken cooks through. If it’s too cool, the chicken will absorb too much oil and become greasy.
7. Finish in the Oven: After pan-frying, transfer the chicken to the oven to finish cooking. This ensures the chicken is fully cooked without over-browning the exterior.

By following these tips, you’ll achieve chicken cutlets that are crispy on the outside, tender on the inside, and perfectly seasoned—ready to be topped with the vibrant salmoriglio sauce.

---

 Pairing Chicken Salmoriglio with the Perfect Sides

While Chicken Salmoriglio is a star on its own, pairing it with the right sides can elevate the meal to a whole new level. Here are some ideas for complementary dishes that balance the flavors and textures of this Italian-inspired recipe:

1. Roasted Vegetables: The bright, tangy flavors of the salmoriglio sauce pair beautifully with roasted vegetables like asparagus, zucchini, or bell peppers. The caramelization from roasting adds a touch of sweetness that contrasts nicely with the sauce’s acidity.
2. Creamy Polenta: A side of creamy polenta provides a comforting, velvety base for the crispy chicken. The mild flavor of the polenta allows the salmoriglio sauce to shine while adding a satisfying richness to the meal.
3. Garlic Mashed Potatoes: For a classic comfort food pairing, serve Chicken Salmoriglio with garlic mashed potatoes. The creamy potatoes complement the crispy chicken, and the garlic ties in with the flavors of the sauce.
4. Fresh Green Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish. Include ingredients like arugula, cherry tomatoes, and shaved Parmesan for extra flavor.
5. Crusty Bread: Warm, crusty bread is perfect for soaking up any extra salmoriglio sauce. It also adds a satisfying crunch to the meal.
6. Lemon Herb Rice: A side of lemon herb rice echoes the citrusy notes of the salmoriglio sauce while providing a light and fluffy accompaniment.
7. Grilled Vegetables: If you’re looking for a lighter option, grilled vegetables like eggplant, mushrooms, or artichokes add a smoky flavor that pairs well with the chicken.

---

Serving Suggestions

Chicken Salmoriglio pairs beautifully with a variety of sides. Here are a few ideas:

• Roasted Vegetables: Try asparagus, zucchini, or broccoli for a healthy and colorful accompaniment.
• Mashed Potatoes: Creamy mashed potatoes are a comforting side that complements the crispy chicken.
• Green Salad: A simple salad with a light vinaigrette balances the richness of the dish.
• Crusty Bread: Serve with warm bread to soak up any extra sauce.

---

Why Chicken Salmoriglio is a Must-Try

This dish is a celebration of simple, fresh ingredients coming together to create something extraordinary. The crispy, golden chicken paired with the bright and tangy salmoriglio sauce is a match made in culinary heaven. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding.

---

Print

Final Thoughts

Chicken Salmoriglio is more than just a meal—it’s an experience. From the first bite of crispy chicken to the last drizzle of sauce, every element of this dish is designed to delight your taste buds. Give this recipe a try, and you’ll understand why it’s a favorite among Italian food lovers. Don’t forget to leave a review and let us know how your Chicken Salmoriglio turned out!