Crispy chicken cutlets coated in Parmesan and breadcrumbs served with rich garlic butter orzo. A comforting, satisfying meal ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 large boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
3 tablespoons olive oil
3 tablespoons butter, divided
3 garlic cloves, minced
1 cup orzo
2 1/4 cups low-sodium chicken broth
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley or basil (optional)
Instructions
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Slice chicken breasts into cutlets and pound to even thickness. Season with salt, pepper, and garlic powder.
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Set up bowls with flour, eggs, and a mix of breadcrumbs and Parmesan.
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Coat chicken in flour, then egg, then breadcrumb mix. Let rest.
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Heat oil in a skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through. Set aside.
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In the same skillet, melt 2 tablespoons butter. Sauté garlic for 30 seconds.
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Stir in orzo and toast briefly. Add broth and simmer until orzo is tender, about 10–12 minutes.
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Remove from heat. Stir in remaining butter, lemon zest, and season to taste.
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Serve orzo with crispy chicken, lemon juice, and herbs.