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Chicken Salmoriglio

A vibrant and flavorful chicken dish marinated in a tangy mix of lemon, garlic, and fresh herbs, perfectly seared and baked for a delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces boneless, skinless chicken breasts (10–12 oz each) Choose organic for best flavor.
  • 2 pieces lemons (zest) Fresh lemons make a significant difference.
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 pieces lemons (juice) Use fresh juice for the best flavor.
  • 0.25 cup fresh parsley, finely chopped
For Breading
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 whole eggs Beat with water for coating.
  • 1.5 cups panko breadcrumbs Can use regular breadcrumbs.
  • 0.5 cup grated Parmesan cheese
  • 3 tablespoons butter For searing the chicken.
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons additional melted butter For brushing.

Method
 

Preparation
  1. Butterfly each chicken breast for even thickness, then cut each in half to make 4 pieces.
  2. In a bowl, mix all marinade ingredients. Add half to a zip-top bag with chicken and marinate at room temperature for 1 hour.
  3. Stir the lemon juice and fresh parsley into the remaining marinade and set aside for finishing sauce.
  4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  5. Set up breading stations: combine flour, salt, and pepper in Dish 1; whisk eggs with water in Dish 2; mix panko breadcrumbs with Parmesan cheese in Dish 3.
Cooking
  1. Dip each chicken piece into the flour mixture, then the egg wash, and finally into the panko mixture.
  2. Heat butter and olive oil in a skillet over medium heat. Sear cutlets until golden brown (about 3-4 minutes per side).
  3. Transfer seared chicken to prepared baking sheet, brushing with melted butter.
  4. Bake for 5–10 minutes or until the internal temperature reaches 155°F.
  5. Spoon the prepared sauce over the chicken before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Marinade overnight for best flavor. Can freeze uncooked marinated chicken for up to 2 months.