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.
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)
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 1/4 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.
Notes
For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Add grated Parmesan to the panko mixture for extra richness.
Increase red pepper flakes for more heat.
Store leftovers in an airtight container for up to 3 days; keep sauce separate.
Reheat in oven or air fryer at 350°F (175°C) for 8–10 minutes to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 165 mg
