Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Craving something fresh, crispy, and full of flavor?

These chicken cutlets are coated in a golden, crunchy breadcrumb crust and topped with a zesty, citrusy salmoriglio sauce that adds a burst of brightness with every bite.

With just a few simple ingredients, you can transform an everyday chicken dinner into a restaurant-quality dish.

Perfect for busy nights when you need a quick, easy meal with a splash of gourmet flair.

Get ready to impress with this crispy, lemony delight!

For the Chicken Cutlets

Chicken Breasts – 1½ pounds boneless, skinless chicken breasts (about 4), halved and pounded to ¼-inch thickness.
Kosher Salt & Pepper – For seasoning the chicken.
Eggs – 2 large eggs, beaten, to coat the chicken.
Bread Crumbs – 1¼ cups, used for the crispy coating.
All-purpose Flour – ¼ cup, helps the bread crumbs stick.
Parmigiano-Reggiano – ¼ cup finely grated, adds flavor to the breading.
Dried Oregano – 2 teaspoons, for a hint of herb flavor.
Flat-Leaf Italian Parsley – ½ cup finely chopped, for both the breading and the sauce.
Olive Oil – ⅓ cup extra-virgin olive oil, plus more for frying.

For the Salmoriglio Sauce

Lemon Zest & Juice – Zest of 1 lemon and juice from 2 lemons, for a bright, tangy base.
Garlic Clove – 1 garlic clove, minced, adds depth to the sauce.
Olive Oil – ⅓ cup extra-virgin olive oil, forms the base of the sauce.
Flat-Leaf Italian Parsley – ¼ cup chopped, for freshness and color.

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Craving a quick, restaurant-worthy dinner? These crispy, golden chicken cutlets are brought to life with a burst of citrusy, herby salmoriglio sauce. It’s the perfect balance of crunch and flavor, making this easy weeknight meal feel extra special.

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Course: Main Course

Cuisine: Italian

Keyword: Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: se

Calories: 465kcal

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

Instructions

Step 1

Pat the chicken dry and season generously with salt and pepper on both sides.

Step 2

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.

Step 3

For the sauce: In another medium bowl, combine the zest and juice from the remaining two lemons. Stir in ¼ cup of parsley and set aside.

Step 4

For the bread crumbs: 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.

Step 5

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.
Step 6
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.

Step 7

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.

Step 8

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.

Nutrition

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Can I use frozen chicken breasts?
Yes! If using frozen chicken, make sure to fully thaw it in the refrigerator overnight before cooking. This helps ensure even cooking when you fry the cutlets.

Can I use store-bought bread crumbs?
Absolutely! Using store-bought Italian-style bread crumbs is a great shortcut. Just ensure they’re well seasoned to match the recipe’s flavor profile.

How can I make this recipe gluten-free?
To make the chicken gluten-free, swap the all-purpose flour and breadcrumbs for gluten-free alternatives like rice flour and gluten-free panko breadcrumbs. It’ll still be crispy and delicious!

Can I make the salmoriglio sauce ahead of time?
Yes! The salmoriglio sauce can be made ahead and stored in the fridge for up to 3 days. Just warm it up before pouring over the chicken for that fresh, zesty finish.

Can I bake the chicken instead of frying it?
Yes, you can! If you prefer to bake the chicken, place the breaded cutlets on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20 minutes, or until golden and crispy.