Orzo al Limone with Crispy Parmesan Chicken

Ingredients

• ¾ cup All Purpose Flour
• ¾ teaspoon Kosher Salt (divided )
• ½ teaspoon Black Pepper
• 2 Eggs (beaten)
• 1 cup Panko Breadcrumbs
• ¾ cup Parmesan Cheese (finely grated)
• ½ teaspoon Garlic Powder
• 1 pound Boneless Skinless Chicken Breasts (cut in half horizontally (4 thin cutlets)
• 2 tablespoons Olive Oil (more as needed )
• Flaky Salt (for finishing)
• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 1 small Shallot (chopped)
• 4 cloves Garlic (minced)
• ½ teaspoon Black Pepper
• 1 cup Orzo Pasta (uncooked)
• 2 cups Chicken Broth (more as needed)
• 1 Lemon (zest and juice (additional to taste and serve)
• ¼ cup Parmesan Cheese (finely grated (additional to serve)
• ¼ cup Heavy Cream

Instructions

1. Crispy Parmesan Chicken
2. Prep the breading stations: In a shallow bowl, combine ¾ cup all purpose flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk the 2 eggs with a fork. In a third shallow bowl, mix the 1 cup panko breadcrumbs, ¾ cup Parmesan, and ½ teaspoon garlic powder.
3. Prepare the chicken: Slice the 2 chicken breasts in half horizontally to create 4 thin cutlets. Place one piece on a cutting board, cover with parchment, and pound to about ¼-inch thick using a heavy pan (or rolling pin/meat mallet). Repeat with remaining chicken.
4. Bread the chicken: Dredge each cutlet in the flour mixture, then dip into the eggs, then coat evenly in the panko mixture. Set aside on a large plate and repeat with remaining chicken.
5. Fry the chicken: Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Once shimmering, add breaded cutlets in a single layer. Cook for about 4 minutes per side, or until golden and crispy. Add oil between batches as needed and avoid overcrowding the pan.
6. Finish the chicken: Transfer the cutlets to a paper towel–lined plate and sprinkle with flaky salt while hot. Let rest briefly, then slice into thin strips if desired.
7. Orzo
8. Start the orzo: Heat the olive oil and butter in a large high-rimmed pan over medium heat. Add the chopped shallot and minced garlic. Cook for 1 minute, then add freshly cracked black pepper and cook for 1 more minute until fragrant.
9. Toast & simmer: Stir in the uncooked orzo and toast for 2 minutes. Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, 10–15 minutes. Add extra broth or water as needed if the liquid absorbs too quickly.
10. Add lemon, parmesan, and cream: When the orzo is nearly cooked, stir in the lemon zest and juice. Turn off the heat and mix in the grated Parmesan until melted. Pour in the heavy cream and stir until creamy and well combined.
11. Serve: Divide the orzo among bowls. Top each serving with a crispy chicken cutlet. Garnish with extra Parmesan, black pepper, lemon zest, lemon juice, and a drizzle of olive oil if desired.