Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
If you’re craving something crispy, juicy, and full of fresh Mediterranean flavor, these Crispy Lemon Chicken Cutlets with Salmoriglio Sauce are about to become your new favorite weeknight dinner. With golden, breaded chicken and a zesty Sicilian-inspired lemon herb sauce, this dish balances crunch and citrusy brightness in every bite.
The best part? It comes together in just 25 minutes, yet looks and tastes like a restaurant-quality Italian meal.
Why You’ll Love This Recipe
Crispy on the outside, juicy on the inside
Bursting with fresh lemon and herb flavors
Quick and easy—ready in 25 minutes
Family-friendly and versatile
Works with chicken breasts or thighs
This dish is inspired by salmoriglio, a traditional Sicilian sauce made with lemon, garlic, oregano, and olive oil. Drizzled over golden cutlets, it transforms simple chicken into something truly special.
Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
If you’re craving a dish that’s crispy, juicy, and full of fresh citrus flavor, these golden-crusted Lemon Chicken Cutlets with tangy Sicilian salmoriglio sauce deliver the perfect mix of crunch, zest, and irresistible flavor.
Course: Main Course Cuisine: Italian
Keyword: Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
Prep Time: 10minutes minutes Cook Time: 15minutes minutes
Total Time: 25minutes minutes Servings: 6 servings
Ingredients You’ll Need
Here’s everything you’ll need to make this flavorful Italian chicken recipe:
For the Chicken Cutlets:
- 1 ½ pounds boneless, skinless chicken breasts (about 4), halved and pounded to ¼-inch thickness
- Kosher salt & black pepper – to season
- 2 eggs – beaten, helps breadcrumbs stick
- 1 lemon (zest + juice) – adds brightness to the coating
- 1 ¼ cups breadcrumbs – panko or Italian-style for crunch
- ¼ cup all-purpose flour – creates a crisp texture
- ¼ cup finely grated Parmigiano-Reggiano – for richness
- 1 teaspoon dried oregano – earthy flavor in the breading
- ¼ cup chopped fresh parsley – adds freshness
- ⅓ cup olive oil – for frying
For the Salmoriglio Sauce:
- 2 lemons (zest + juice) – fresh and tangy
- ⅓ cup extra-virgin olive oil – smooth base for the sauce
- 1 garlic clove, minced – subtle depth of flavor
- 2 teaspoons dried oregano – authentic Italian flavor
- ¼ cup chopped fresh parsley – bright finish
Step-by-Step Instructions
1. Prep the Chicken
Pat the chicken dry, then season generously with salt and pepper. Pound until ¼-inch thick for even cooking.
2. Make the Egg Mixture
Zest one lemon and set aside. Squeeze its juice into a bowl, then whisk with beaten eggs. Dip each chicken piece into this mixture and let it rest while you prepare the coating.
3. Prepare the Breading
In a shallow dish, combine breadcrumbs, flour, Parmesan, dried oregano, parsley, and the reserved lemon zest. Mix well.
4. Bread the Chicken
Press each chicken cutlet firmly into the breadcrumb mixture until fully coated. Place on a sheet pan while you heat the oil.
5. Fry the Cutlets
Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches, about 2–3 minutes per side, until golden brown and crispy. Transfer to a platter and sprinkle lightly with salt.
6. Make the Salmoriglio Sauce
In a small saucepan, gently sauté garlic in olive oil for 1–2 minutes (do not brown). Remove from heat. In a bowl, whisk together garlic oil, lemon juice, lemon zest, parsley, and oregano.
7. Serve and Enjoy
Spoon the salmoriglio sauce generously over the crispy cutlets. Garnish with extra parsley and lemon wedges.
Tips for the Best Crispy Chicken Cutlets
- Don’t skip pounding the chicken—it ensures quick, even cooking.
- Press the breadcrumbs firmly so they stick and crisp up.
- Fry in batches—overcrowding makes cutlets soggy.
- Use a mix of olive oil + neutral oil for the best balance of flavor and frying temperature.
- Rest on a wire rack instead of paper towels to keep the crust extra crunchy.
Variations & Serving Ideas
- With Pasta: Serve alongside spaghetti aglio e olio or lemon butter pasta.
- With Salad: Pair with a simple arugula salad for a light Italian dinner.
- With Potatoes: Try with garlic mashed potatoes or crispy roasted potatoes.
- Lighter Option: Instead of frying, bake at 400°F (200°C) for 20 minutes until golden.
- Cheesy Twist: Add extra Parmesan to the breadcrumbs for an even richer crust.
Storing & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10 minutes to keep cutlets crispy.
- Freeze: Breaded (uncooked) chicken cutlets can be frozen for up to 2 months. Fry directly from frozen, adding a few extra minutes.
Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs are juicier and work beautifully. Pound them to ¼-inch thickness for best results.
Can I use pre-made breadcrumbs?
Absolutely. Panko or Italian-seasoned breadcrumbs work great. Just skip the homemade mixture if you prefer.
Can I make the salmoriglio sauce ahead of time?
Yes, it keeps for up to 2 days in the fridge. Bring to room temperature before drizzling over chicken.
How do I make the breading extra crispy?
Press the coating firmly into the chicken and avoid overcrowding the pan. Cooking in small batches is key.
What oil is best for frying?
Olive oil adds flavor, but mixing it with a neutral high-smoke-point oil (like canola) prevents burning.
Final Thoughts
These Crispy Lemon Chicken Cutlets with Salmoriglio Sauce are everything you want in a weeknight dinner quick, crispy, zesty, and absolutely delicious. Whether served with pasta, potatoes, or a light salad, this Italian-inspired chicken recipe will brighten your table and impress every guest.
