This Chicken Cutlet recipe pairs crispy cutlets with creamy lemon orzo. It's an easy, delicious recipe that's perfect for summer.
View More
GET THE RECIPE
Preheat oven to 400F and line a large baking sheet with parchment paper. Cook the orzo in a pot of boiling water to al dente, drain and set aside.
View More
Slice the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap.
View More
Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness. Season each piece of chicken well with salt and pepper and set aside.
View More
Make the breading and season the chicken breasts well with salt and pepper. In another bowl whisk the egg and set aside.
View More
Bread the chicken according to recipe. Add each breaded chicken breast to the parchment lined sheet pan. Spray the tops lightly with cooking spray.
View More
Bake the chicken for 22-26 minutes or until golden brown and the chicken is cooked through to 165F. While the chicken is baking, prep the ingredients for the orzo. And, make the herb garnish
View More
Once the chicken is done cooking, set aside and finish the orzo according to recipe.
View More
Serve by dividing the orzo between 4 plates along with 1 cooked chicken cutlet each. Drizzle some of the herb garnish over each piece of chicken and garnish with halved cherry tomatoes if desired.
View More