Chicken Cutlet with Lemony Orzo Salad
Golden, crispy chicken cutlets meet a zesty, twirl-worthy orzo salad that’s as fresh as it is comforting. Bright lemon, peppery arugula, and a sprinkle of parmesan keep it feeling like sunshine on a plate. Save any extra cutlets and turn them into a sandwich for lunch the next day!
Yield: All recipes serve 2 people
Chef Notes: Let the breading sit on the chicken for a few minutes. If your breading falls off of the chicken, you’re rushing the process.
I like to use chicken thigh here as it doesn’t dry out as much as breast.
Components
chicken cutlets
orzo salad
lemon wedge
Mise
Prep the Chicken:
Place chicken thighs between parchment and pound to even 1/2-inch thickness. Season with salt and pepper.
Set up a breading station: 1 C flour in 1 dish, 2 beaten eggs in another, panko and ¼ C Parmesan in a third. Dredge chicken in flour, then dip in egg, then coat in panko.
Set aside.
Boil orzo in salted water until al dente. Drain, reserving ¼ C pasta water.
In the last 2 minutes of orzo cooking, add green beans to the pot. Remove from water.
Make Lemon Dressing:
Whisk together ¼ C olive oil, zest and juice of 1 lemon, 1 minced garlic clove, salt, and pepper.
Toss the Warm Orzo Salad:
In a large bowl, combine warm orzo, green beans, arugula, parmesan, and the lemon dressing. Add a splash of pasta water if needed to help meld ingredients.
Finish
Pan Fry the chicken cutlets. Heat ¼ C olive oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through (165°F internal). Drain on paper towels.
Plate each cutlet with a mound of warm orzo salad. Garnish with extra parmesan and a lemon wedge.