Crispy Lemon Chicken Cutlets With Salmoriglio Sauce Recipe (2024)

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Cooking Notes

Gail Granger

I've been making this for years, using a less precious method:- Before coating chicken, pound the breasts slightly to flatten and speed up cooking. - After a quick fry in a cast iron pan, plate the chicken and deglaze the pan with whatever you have on hand -- e.g., a little white wine and/or good chicken broth. Scrape up all those nice brown bits. Add lemon juice and parsley (if you wish, but it's fine without it).- Drizzle the reduced liquid over the chicken and serve immediately.

denise

Shallow fried chicken cutlets will keep crisp on a wire rack set in a sheet pan in a low oven (225F) for about 20 minutes. They also freeze remarkably well and reheat almost as good as freshly made: freeze cutlets on a wire rack and then move into container storage. Reheat frozen cutlets on a wire rack set in baking sheet for 15 min at 350. The prep for chicken cutlets is a bit much for weeknight fare, but a big batch on the weekend pays dividends during the week!

EH

Simple request: How much lemon juice, exactly? "Three large lemons," is very vague. Maybe "3/4 cup lemon juice?" I have an abundant lemon tree. I can estimate what amount of juice a store-bought lemon might produce, of course. But what is "large" is variable. I have lemons the size of grapefruit on my tree. I cut the lemon quantity in half and it was still too much. Good base recipe though.

Jill

Truthfully, this recipe is nothing special and more involved than the Chicken Piccata recipe from The NYTimes that I have been using and developing for years. I have found that using flour instead of bread crumbs actually produces a crisper, golden-brown result without having to get the breadcrumbs to stick uniformly. And it is so easy to just put the chicken pieces in a bag with the flour, salt and pepper. shake and go right into the frying pan, skipping the eggs altogether.

Ellen Tabor

I make this all the time. I don't use the cheese (I don't cook with meat and milk together) and add capers. I love it. The people I cook for don't complain.

R. Craton

It's described in the ingredients list: boneless, skinless chicken breasts (about 4), halved and pounded ¼-inch thick

Shelley

I made these last night with chicken tenders, and did not pound them out. Came out perfect! I served with braised white beans & greens with parmesano (NYT recipe too) and a butter leaf soft salad with a lemon vinaigrette.

Joe from Lansing

What's not to love? Delicious, easy to make with inexpensive pantry ingredients. Five stars, two thumbs up!We will make again, soon.

kim

What does one serve with this dish. Just curious what others are serving with this. Thanks in advance for suggestions!

Kevin Kruger

It doesn't really matter. You're combining with eggs to make a wash that the chicken will get dipped into and then be breaded. Exact amount of lemon juice is immaterial.

Beth Fair Oaks

This was the best recipe I've ever made from the Times. So crispy and delicious. I love lemon, so that's part of it, and had some Meyer lemons still on the tree. So delicious. Served with mashed baby reds and sautéed spinach.

Alisa

Going to make this in the air fryer! My estimate, 15 minutes at 400 but air fryers differ.

HK

This recipe is a specific Sicilian dish. Though similar to other methods that make a pan sauce with white wine or capers (like chicken piccata), this recipe is its own thing. Judging from what you say your method is, you have NOT being making chicken salmoriglio for years, you've been making something else. Your recipe can also be found in NY Times cooking also - the chefs here are pros and know all the methods out there. I look forward to trying this to experience how it's different.

Nonnie

Has anyone made this in an air fryer?

Peter

I served with roasted potatoes and steamed green beans, very easy no-fuss sides that take 5 minutes of work. As for the chicken, it was great. I used a half cup of lemon juice total and it was a good amount. The sauce went over the potatoes, too. Oh, definitely not a 25 minute recipe if you make with care...more like 45 unless you have a sous-chef.

Dorothée

Divine! Delish. Do over and over!

C E W

My partner loved this. I used Bob’s Mill 1:1 GF flour and Alexis gf panko but otherwise followed the directions except adding olive oil to the lemon sauce. Served with Primal Kitchens Alfredo on GF pasta with veggies. Very good. It is reminiscent of piccata but a nice variation with the crispy cutlets. I too pounded mine flat.

mkb3

Takes a bit of mise time, but comes together quickly once ready. Reminds me of Zuni’s chicken salad. Delicious. Added a polenta cake on the side. A glass of franciacorta to tie it up. Good shizzle with an after meal Indica.

RainyDaySprite

Holy smokes! This sounds so delicious. I’m generally vegetarian/vegan, but this is a super cheat night recipe. One can never go wrong with lemon, garlic, and olive oil. And the sauce stepping through the crisp breading sounds so yummy! Gosh I love browsing this site. But I get so hungry, I end up buying too many groceries.

Jen

I made this tonight and it turned out beautifully! I used chicken tenders and served it with a side salad. The whole process took much longer than 25 minutes (closer to an hour), and creates a lot of dirty dishes. When I make it again, I will make the bread crumb mixture (minus zest and parsley) and the egg/lemon/zest/chicken mixture earlier in the day as I have time and keep in the fridge.

Snohomish Cook

Loved the deep complex lemon flavor of this dish. As another reviewer suggested I halved the chicken breast and flattened them. Loved the flavor the egg-lemon marinade gave to the chicken and the wonderful way they fried up. No problems with the coating adherence, let the cutlets rest briefly to set the breading. Another reviewer compared this to Chicken Piccata, which I love and make all the time, and I agree that it is similar, but the Salmoriglio Sauce takes this to a whole new level.

Joanie

Just made this for the family and it was a big hit! And the leftovers heated up very well also!

yummy…but some ingredients too much

Very tasty. Having said that, I made this with 2lbs of chicken (so more than it called for) and in the end there was 2x the needed sauce and breading. I threw a lot of breading away (since the chicken was rolled in it). I’ll save and use the sauce as a vinaigrette). So to me the proportions on this recipe are a bit off. Having said that, I would absolutely make it again, but halve the sauce and breading ingredients.

Rosa Schulman

I just made this today and it is absolutely delicious. I paired it with a very nice salad and it was just so flavorful. I keep the cutlets in the oven at 350 until all of them are done and they stay crispy. I will make this over and over again.

Herb Souffle

This recipe yielded a superb crust! I skipped the garlic in the lemon sauce. Possibly why my sauce was a bit lemony. I think the garlic would have help. Next time I'll try I will add the garlic and reduce the juice a little. I will also try the method taken by Gail Granger in the notes ('deglaze the pan with whatever you have on hand -- e.g., a little white wine and/or good chicken broth. Scrape up all those nice brown bits. Add lemon juice and parsley'.

Sharon

Cut down on the lemon juice.

Sharon

Reduce the amount of lemon juice by 1/2.

Skylar O.

So good! I ran out of breadcrumbs so I used panko, still knocked it out of the park. My daughter even requested seconds which is a rarity! Such a bright dish for a dreary winter's day.

yummy tip

See note from Gail grainger - deglaze pan with some white wine or chicken broth

Jimmy

Deglazing the pan with wine and then whisking in lemon and butter will give you an easier and tastier sauce.

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Crispy Lemon Chicken Cutlets With Salmoriglio Sauce Recipe (2024)

FAQs

What is salmoriglio sauce made of? ›

Salmoriglio is a simple southern Italian sauce based on olive oil, lemon, garlic and herbs, traditionally oregano. Parsley is often included and sometimes a little finely chopped rosemary or thyme, some recipes add a little anchovy too.

What is lemon chicken sauce made of? ›

Cut the Chicken

Mix well with your hands and let marinate for at least 20 minutes. Next, mix the sauce by combining chicken stock, lemon juice, lemon zest, sugar, honey, distilled white vinegar, and cornstarch. I always like to premix my sauce to have it ready to go during the fast cooking process.

How do you keep fried chicken cutlets crispy? ›

Keep fried chicken warm on a sheet pan in a 250° oven while you cook the remaining batches. The big thing you want to watch out for here is keeping the chicken crispy. You can't keep it warm like a roast (tightly wrapped in foil to keep the heat in) because that introduces moisture, making the breading soggy.

How to prep chicken cutlets ahead of time? ›

Instructions
  1. Dip cutlets flour, then beaten egg, then crumbs.
  2. Lay cutlets on a pan lined with wax paper.
  3. Freeze in the freezer until solid about 45 mins.
  4. Store in ziploc freezer bags.
  5. When ready to cook, heat olive oil in pan.
  6. Fry cutlets until golden on each side.
  7. Season with salt.
Dec 20, 2018

What does salmoriglio mean in English? ›

This is a south Italian sauce for grilled meats. The word salmoriglio derives from the Sicilian salmurigghiu, which means 'a light brine,' and there is, indeed, some salt in this recipe, though the primary ingredient is lemon juice. Pair this sauce with any grilled meat or fish.

How do you pronounce salmoriglio sauce? ›

Salmoriglio (sal-more-EEL-ee-yo) is an Italian lemon and olive oil sauce, marinade and dipping condiment for fish, chicken and practically any vegetable.

Do you dip chicken in egg before frying? ›

Step 1: Dredge the chicken

In a separate shallow dish, briefly beat the eggs with the water before adding the salt, remaining 1-1/3 cups flour and 1/2 teaspoon pepper. Dip each piece of chicken into the egg mixture and then into the flour mixture. Turn each piece until it is fully coated.

What happens when you put lemon juice on chicken? ›

The acidity of the lemon juice can break down the chicken's proteins, resulting in a mushy texture if left in the marinade for too long. Always marinate your chicken in the refrigerator and discard any leftover marinade to ensure food safety.

What is Chinese lemon chicken made of? ›

Marion's ultimate fresh and light lemon chicken is deliciously marinated in soy sauce, egg white and Shiaoxing wine. Lemon zest and juice add tang to the glossy sauce that coats the chicken pieces.

Why aren't my chicken cutlets crispy? ›

Don't overcrowd the pan. This will prevent the chicken from getting extra crispy. Plan on doing at least two batches. Bread the chicken and let them sit for at least 10 minutes before frying so the breading sticks to the chicken.

Should you flour chicken cutlets before breading? ›

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

Why does the breading fall off my chicken cutlets? ›

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Should you refrigerate chicken cutlets before frying? ›

It helps to let the breaded chicken cutlets rest in the refrigerator for about 30 minutes before frying. This helps the breading adhere to the chicken and form a crust. Why did my chicken cutlets turn out oily?

Should chicken cutlets be room temp before frying? ›

If you find that the flour doesn't stick well to the chicken, try letting the floured cutlets stand for 15 to 20 minutes at room temperature to allow some of the flour to be absorbed by the egg-milk coating underneath.

What is chermoula sauce made of? ›

Chermoula or charmoula, pronounced sher-moo-lah, is a popular North African condiment or sauce made of fresh herbs such as parsley and cilantro, with garlic, citrus and warm spices.

What is salmoriglio sauce Wiki? ›

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley). It is common in Sicily and Calabria as an accompaniment to seafoods or meats, especially swordfish.

What sauce represents jamaica? ›

Pickapeppa Sauce Is the Jamaican Condiment That Makes Everything Better. It's known as the Jamaican A1, and I was raised on it.

What sauce is made chicken or fish stock thickened with blonde roux? ›

Velouté is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux.

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