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.


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!


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.


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


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.


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.


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


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.


Has anyone made this in an air fryer?


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.


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.


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.


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'.


Cut down on the lemon juice.


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


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


I added capers to the sauce. Wonderful addition!


This is really good! I love chicken schnitzel, I'm familiar with the method, and make similar dishes often. The only change I made was to do plain flour first, then egg mixture, then crumb mixture (minus flour). I've been taught that the flour helps the eggs stick, which helps the crumbs stick. A minor change that doesn't affect the flavor.But I really love the intensity of the lemon - in the egg, the crumbs, and the sauce. It's also easy to reduce for one or two persons which I appreciate.

Casey Hrynkow Shewchuk, Maple Ridge, BC, Canada

This is a winner. It's easy to do, the chicken is super tender and the taste is fantastic. I wouldn't change a thing!

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Crispy Lemon Chicken Cutlets With Salmoriglio Sauce Recipe (2024)


What is lemon chicken sauce made of? ›

The sauce is made from chicken broth, lemon juice, lemon zest, pan drippings thickened with flour into a roux, and the shallots and garlic left in the pan from browning the chicken parts.

How do you keep fried chicken cutlets crispy? ›

How do you keep chicken cutlets crispy for a long time? The best way to keep the chicken crispy is to set a rack on top of a sheet pan and allow the cutlets to drain on that rather than paper towels. You can keep them in a 250 degree F oven for up to an hour before serving to keep them hot and crispy.

What oil do you use for chicken cutlets? ›

Oils with a high smoking point work best for frying because the oil needs to be at a high temperature yet still below its smoking point when frying. Good frying oils include most vegetable oils, peanut oil, safflower oil, soybean oil, grapeseed oil, and canola oil.

Do you need flour for chicken cutlets? ›

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 do you rub lemon on chicken before cooking? ›

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.

What happens when you put lemon juice on chicken? ›

The lemon also denatures proteins on the surface of the chicken, similar to how citrus "cooks" fish in ceviche. This will impart a tenderizing effect, making the chicken softer and juicier as a bonus.

Why aren't my chicken cutlets crispy? ›

Tips for the best crispy chicken cutlets: Make sure the oil is hot enough before adding the chicken. Use the back of a wooden spoon and place into heated oil, if bubbles appear around the wood then the oil is hot enough, if no bubbles then keep heating the oil before adding the chicken. Don't overcrowd the pan.

Why does the breading fall off my chicken cutlets? ›

You Don't Start Dry

The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.

Why does the breading fall off my chicken when I fry it? ›

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.

How to make chicken cutlets without breading falling off? ›

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

What kind of flour is best for fried chicken? ›

All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust. This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.

Should I fry my chicken breast in butter or oil? ›

Can you cook chicken with butter instead of oil? You have to cook chicken at a lower temperature if you bake or pan-fry chicken using butter instead of oil. This is because butter has a lower scorching temperature. Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor.

Do you dip cutlets in egg or flour first? ›

Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.

Do you dip chicken in flour or egg first? ›

The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.

Do you put the egg or the flour first? ›

Remember – flour first, then egg, then crumbs

The flour creates a dry surface on the wet or moist food and it's this dry surface that the egg will hold on to in the next step. If you didn't coat a chicken breast in flour, for instance, the egg would just slide right off the slippery chicken.

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.

What is lemon cream sauce made of? ›

Make lemon-cream sauce:

Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper.

What is lemon butter sauce made of? ›

60 g / 4 tbsp unsalted butter , cut into pieces. 1 tbsp fresh lemon juice. Salt and finely ground pepper.

Which is a yellow sauce made from egg yolk butter lemon juice and gastric? ›

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction).

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