Name: Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness); Salt and pepper, to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Zest of 1 lemon; 1 teaspoon garlic powder; 1/2 teaspoon paprika; Olive oil or vegetable oil, for frying; Lemon wedges, for serving; 1/2 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 2 cloves garlic, minced; 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano); 2 tablespoons fresh parsley, chopped; 1 teaspoon red pepper flakes; Salt and pepper, to taste (for sauce)

Jump to Recipe·Print Recipe

I love how these Crispy Lemon Chicken Cutlets with Salmoriglio Sauce bring together golden, crunchy chicken and a bright, herby salmoriglio sauce. I get juicy, tender cutlets with a crisp panko coating, all topped with a fresh lemon and olive oil sauce that adds a bold Mediterranean flavor.

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Cutlets:

4 boneless, skinless chicken breasts (pounded to about ½-inch thickness)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

Zest of 1 lemon

1 teaspoon garlic powder

½ teaspoon paprika

Olive oil or vegetable oil, for frying

Lemon wedges, for serving

For the Salmoriglio Sauce:

½ cup extra virgin olive oil

¼ cup fresh lemon juice

2 cloves garlic, minced

2 tablespoon fresh oregano, chopped (or 1 tablespoon dried oregano)

2 tablespoon fresh parsley, chopped

1 teaspoon red pepper flakes

Salt and pepper, to taste

Directions

Make the Salmoriglio Sauce:

I whisk together the olive oil, fresh lemon juice, minced garlic, oregano, parsley, red pepper flakes, salt, and pepper in a small bowl. I let the sauce sit so the flavors can meld while I prepare the chicken.

Prepare the Chicken Cutlets:

I season the chicken breasts with salt and pepper. Then I set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with lemon zest, garlic powder, and paprika. I dredge each chicken breast in flour first, shaking off the excess, then dip it into the egg, and finally coat it thoroughly in the seasoned panko.

Cook the Chicken:

I heat about ¼ inch of oil in a large skillet over medium-high heat. I fry the cutlets for 3–4 minutes per side until they are golden brown and cooked through. I always check that the internal temperature reaches 165°F (75°C). Once done, I transfer them to paper towels to drain.

Serve:

I place the crispy chicken cutlets on a serving plate and spoon generous amounts of salmoriglio sauce over the top. I like to garnish with lemon wedges and a sprinkle of fresh parsley before serving.

Servings and Timing

Servings: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Variations

I sometimes swap chicken breasts for chicken thighs for extra juiciness. When I want a lighter version, I bake the cutlets at 400°F (200°C) for about 20–25 minutes, flipping halfway through. I also enjoy adding grated Parmesan to the panko mixture for a richer crust. If I prefer more heat, I increase the red pepper flakes in the sauce.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. I keep the sauce separate to maintain the crispiness. When reheating, I prefer using an oven or air fryer at 350°F (175°C) for about 8–10 minutes to help restore the crunch. I avoid microwaving because it softens the coating.

FAQs

Can I make the salmoriglio sauce ahead of time?

I often prepare the sauce a few hours in advance and store it in the refrigerator. I let it come to room temperature and stir well before serving.

Can I bake instead of fry the chicken?

Yes, I bake the breaded cutlets at 400°F (200°C) for 20–25 minutes, flipping halfway through, until fully cooked and crispy.

How do I know when the chicken is fully cooked?

I use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Can I freeze the breaded chicken cutlets?

I freeze them uncooked on a baking sheet first, then transfer to a freezer-safe bag. I cook them directly from frozen, adding a few extra minutes to the cooking time.

What can I serve with these chicken cutlets?

I like serving them with roasted potatoes, a green salad, grilled vegetables, or crusty bread to soak up the extra sauce.

Conclusion

I find these Crispy Lemon Chicken Cutlets with Salmoriglio Sauce to be the perfect balance of crispy, zesty, and fresh. The crunchy coating paired with the vibrant lemon-herb sauce makes every bite satisfying. I love how simple the preparation is while still delivering bold, impressive flavor.

📖 Recipe:

Crispy Lemon Chicken Cutlets with Salmoriglio Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Description

Golden, crispy chicken cutlets topped with a bright and herby salmoriglio sauce made with fresh lemon, olive oil, garlic, and oregano. This Mediterranean-inspired dish delivers a perfect balance of crunch, zest, and freshness.

Instructions

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, oregano, parsley, red pepper flakes, salt, and pepper. Let sit to allow flavors to meld.
Season chicken breasts with salt and pepper.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with lemon zest, garlic powder, and paprika.
Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly in seasoned panko.
Heat about ¼ inch of oil in a large skillet over medium-high heat.
Fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Transfer to paper towels to drain excess oil.
Serve cutlets topped with generous spoonfuls of salmoriglio sauce. Garnish with lemon wedges and additional parsley if desired.