Garlic Parmesan Chicken Cutlets with Herb Orzo

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Steps

1. 1 Pound chicken breasts to an even thickness.
2. 2 Combine flour and garlic powder in a shallow dish.
3. 3 In another dish, beat eggs with a splash of water.
4. 4 In a third dish, mix Parmesan and panko breadcrumbs.
5. 5 Season chicken with salt and pepper, then dredge in flour, dip in egg, and coat with breadcrumb mixture.
6. 6 Heat olive oil in a large skillet over medium heat and cook chicken until golden brown and cooked through, about 3-4 minutes per side.
7. 7 Meanwhile, cook orzo in boiling salted water according to package instructions until al dente.
8. 8 In a separate saucepan, heat chicken broth to a simmer and stir in orzo, butter, garlic, parsley, and thyme.
9. 9 Cook until orzo absorbs broth and is tender, about 5 minutes.
10. 10 Serve chicken cutlets over herb orzo.

Equipment

• Skillet
• Saucepan
• Meat mallet or rolling pin
• Tongs

Variations

• Substitute chicken with turkey cutlets for a leaner option.
• Add sun-dried tomatoes to the orzo for extra flavor.

Substitutions

• Use Italian seasoned breadcrumbs if panko isn't available.
• Substitute fresh herbs with 1 teaspoon dried parsley and thyme if needed.

Pairings

• A crisp Pinot Grigio complements the dish nicely.
• Serve with crusty bread to soak up any extra sauce.

Nutrition

Tips

• For extra crispiness, chill breaded chicken in the fridge for 15-20 minutes before cooking.
• Reserve some Parmesan to sprinkle over the finished dish for added flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to keep moist.

Freezing: Freeze chicken cutlets separately before storing in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with a simple green salad dressed in lemon vinaigrette.
• Serve with a side of roasted vegetables for a complete meal.

FAQ