Home > Recipes > Meals > Crispy Lemon Chicken Cutlets with Salmoriglio Sauce
If you’ve looked around this website you’ll probably see me saying that certain recipes were “life-changing” or “the best I’ve ever had”, and I know I’m throwing those terms around pretty easily but when it comes to these Crispy Lemon Chicken Cutlets, these were TRULY lifechanging. The recipe comes from Anna Francese Gass at New York Times Cooking Honestly, these were slightly a little complex to make with a lot of different ingredients and steps but it is 100% worth the trouble. As I’ve mentioned before, I LOVE lemon. So these have the perfect lemon flavor cooked into the chicken and with the sauce. I’ve made these a couple of times and it is always a special treat when I have them.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (about 4), halved and pounded ¼-inch thick
- Kosher salt and pepper
- 3 large lemons
- 2 eggs, beaten
- ½ cup very finely chopped flat-leaf Italian parsley
- 1 ¼ cups bread crumbs
- ¼ cup all-purpose flour
- ¼ cup finely grated parmesan cheese
- 2 teaspoons dried oregano
- ⅓ cup extra-virgin olive oil, plus more for frying
- 1 garlic clove, minced
Instructions
- Pat chicken dry, then season liberally with salt and pepper on both sides.
- Zest 1 lemon, reserving the zest for the bread crumbs, then halve the lemon and squeeze all its juice into a medium bowl. Add the eggs to the juice and beat to combine. Add the seasoned chicken and turn to coat. Let rest while you make the sauce and breadcrumb mixture.
- Prepare the sauce: In a medium bowl, combine the zest and juice of the remaining 2 lemons; stir in ¼ cup of the parsley. Set aside.
- Prepare the bread crumbs: In a shallow dish, combine bread crumbs, flour, cheese, oregano and the remaining parsley. Add the reserved lemon zest and, using a fork, press the zest into the breadcrumb mixture to combine evenly.
- Working one at a time, press each chicken breast into the breadcrumb mixture, coating thoroughly on both sides; place on a sheet pan.
- Heat about ⅓ cup of oil in a large skillet over medium-high. Working in batches, add 2 to 3 chicken pieces and cook until golden brown, turning once, about 2 minutes per side. Transfer to a serving dish and sprinkle immediately with salt. Repeat with the remaining chicken, adding and heating more oil as needed.
- While the first batch of chicken is frying, heat ⅓ cup olive oil in a small saucepan on medium heat. Add the minced garlic and cook for 1 to 2 minutes, just long enough for the garlic to sizzle but not brown. Remove from the heat and allow to cool.
- Once all the chicken is plated, slowly pour the garlic oil into the lemon and parsley mixture and whisk to combine. Before serving, spoon the salmoriglio sauce liberally over the chicken.