Crispy Lemon Chicken Cutlets With Salmoriglio Sauce

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.

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.

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.

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!

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.

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

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.

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.