How long do home Chicken Salmoriglio leftovers last?

Properly stored in an airtight container, Chicken Salmoriglio leftovers can last up to 3 to 4 days in the refrigerator . To keep the breading crispy, avoid stacking the cutlets and reheat them in an oven or air fryer instead of the microwave. For best flavor, reserve some fresh Salmoriglio sauce to spoon over right before serving again. You can also freeze the breaded cutlets separately for up to one month, though the texture may slightly change.

What makes Chicken Salmoriglio different from grilled lemon chicken?

While both dishes highlight lemon as a star ingredient, Chicken Salmoriglio takes things several steps further. Its zesty marinade includes lemon zest, garlic, oregano, and black pepper , giving it a distinct Southern Italian depth. Plus, it’s not just grilled—our version is pan-fried with a Parmesan-panko crust and finished in the oven for a tender, juicy center. It’s finished with a fresh parsley-lemon drizzle, adding brightness grilled lemon chicken often lacks.

Can I make Chicken Salmoriglio without breading?

Yes, you can skip the breading to create a lighter version of Chicken Salmoriglio . Simply marinate the chicken as directed, then grill or pan-sear it until cooked through. This option is great for gluten-free or low-carb diets. You’ll still get the signature tangy-herb flavor from the marinade and sauce, though you’ll lose the crispy crunch of the panko-Parmesan crust. Want extra flair? Finish it with charred lemon wedges for a smoky touch.

What does Salmoriglio mean?

The word “Salmoriglio” comes from the Sicilian dialect, derived from the Latin salimuria , which loosely translates to “briny” or “lightly salted liquid.” Traditionally, it’s a simple emulsified sauce made from lemon juice, olive oil, garlic, oregano, and parsley. Originally used for fish like swordfish or tuna, the term now describes the citrus-herb sauce used to elevate chicken, pork, or even vegetables. It's the essence of coastal Italian flavor.

How do I store Chicken Salmoriglio sauce?

Store leftover Salmoriglio sauce in a glass jar or airtight container in the fridge for up to 5 days . Because it's uncooked and made from fresh lemon juice, garlic, and parsley, it keeps its punchy flavor well. Shake or stir before using, as natural separation occurs. Avoid freezing it—fresh herbs and citrus don’t thaw well. You can repurpose the sauce over roasted veggies, grilled fish, or as a tangy salad dressing base.

Is Chicken Salmoriglio spicy or mild?

Chicken Salmoriglio is naturally mild, making it perfect for kids and spice-sensitive eaters. It’s flavor-forward—not spicy—highlighting the fresh zing of lemon , the sharp bite of garlic, and the warmth of oregano. If you prefer a kick, you can easily stir in a pinch of red pepper flakes or a few dashes of Calabrian chili oil into the sauce. Otherwise, it remains zesty, bright, and perfectly balanced without heat.

Chicken Salmoriglio An Easy One Pan Dinner with Big Flavor

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Author: Maria
Prep Time: 15 minutes (plus 1 hr marinating)
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-fry + Bake
Cuisine: Sicilian/Italian
Diet: Halal

Description

Crispy, golden breaded chicken cutlets finished in the oven and drizzled with a bright, zesty Sicilian salmoriglio sauce of lemon, garlic, olive oil, oregano and parsley.

Ingredients

Units Scale

2 boneless, skinless chicken breasts (about 10-12 oz each), butterflied and halved (4 cutlets)
Zest of 2 lemons, divided
1 Tbsp garlic, minced
1 tsp dried oregano
Kosher salt and cracked black pepper
1/2 tsp freshly ground black pepper
1/4 cup fresh parsley, finely chopped
1 cup all-purpose flour
2 eggs + 1 Tbsp water, beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
3 Tbsp butter
3 Tbsp extra-virgin olive oil
3 Tbsp additional melted butter (for brushing)
Lemon wedges (for serving)

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Instructions

Butterfly each breast, slice in half (to make 4 cutlets). Pat dry.
Mix lemon zest, garlic, oregano, salt and pepper. Divide in half; toss chicken with one half, let marinate 1 hour at room temperature.
Add lemon juice and parsley to remaining half to form salmoriglio sauce; set aside.
Preheat oven to 400 °F and line a sheet tray with parchment.
Set up breading station: flour + salt & pepper, beaten eggs + water, panko + Parmesan.
Coat each cutlet in flour, egg, then panko-Parmesan, pressing to adhere.
In a skillet, melt 3 Tbsp butter with 3 Tbsp olive oil over medium-high. Fry cutlets ~2–3 min per side until golden.
Transfer to sheet tray, brush with melted butter, bake 5–10 min until internal temp 155 °F.
Let rest briefly, then top with salmoriglio sauce and serve with lemon wedges.

Notes

Salmoriglio sauce can be made ahead and stored up to 3 days; best fresh when served.
Resting chicken after baking helps juices redistribute and retains crispiness.
Use fresh parsley and oregano for the brightest flavor.
For gluten-free version, use GF flour and breadcrumbs.
Store leftovers in an airtight container up to 3 days; reheat in oven to retain crunch.

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 320 kcal
Sugar: 1 g
Fat: 20 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 30 g

Find it online: https://cooktune.com/chicken-salmoriglio/