Chicken Cutlet with Creamy Lemon Orzo
Ingredients
The chicken cutlet
-
2
pieces
chicken breasts, halved
-
½
cup
breadcrumbs
-
2
tbsp
breadcrumbs
-
1
tsp
salt
-
½
tsp
pepper
-
½
tbsp
minced fresh dill
-
½
tbsp
minced fresh chives
-
2
tbsp
shredded parmesan cheese
-
1
zest
lemon
-
1
piece
egg
The orzo
-
1
cup
orzo
-
2
tbsp
olive oil
-
1
piece
shallot, minced
-
3
cloves
garlic, minced
-
1
zest
lemon
-
1
tsp
salt
-
½
tsp
pepper
-
¼
cup
light cream
-
½
cup
chicken broth
-
¼
cup
shredded parmesan cheese
The herb garnish
-
⅓
cup
fresh chopped herbs (basil, mint, chives, dill)
-
2-4
tbsp
olive oil
-
to taste
salt and pepper
-
optional
fresh cherry tomatoes, halved
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cook the orzo in boiling water until al dente, then drain and set aside.
- Slice the chicken breasts in half and pound them to about ½ inch thickness, seasoning with salt and pepper.
- Prepare the breading by mixing breadcrumbs, parmesan cheese, dill, chives, salt, pepper, and lemon zest in a bowl.
- Whisk the egg in another bowl.
- Dip each chicken piece in the egg, then coat with the breadcrumb mixture, and place on the baking sheet.
- Bake for 22-26 minutes until golden brown and cooked through to 165°F.
- While the chicken bakes, prepare the orzo by sautéing shallot and garlic in olive oil, then add chicken broth, cream, and orzo, cooking for an additional few minutes.
- Stir in salt, pepper, lemon zest, and parmesan cheese, adjusting seasoning as needed.
- Serve the orzo on plates with a chicken cutlet on top, garnished with herb mixture and cherry tomatoes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
431
Total fat
15.2g
Total carbohydrates
30.7g
Total protein
41.1g
Sodium
1601.5mg
Cholesterol
153.6mg
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