Boneless, skinless chicken breasts are a convenient dinnertime solution – unless they’re dry. Forget solution, now you’ve got a problem on your hands. The remedy? It starts with your knife and cutting board. We love to create cutlets from boneless, skinless chicken breasts. They cook quickly and evenly which gives you more control and keeps the thinner sections from drying out. We love chicken cutlets in this bright, lemony dish and the crispy, crunchy end result. Our Lemon Pepper gives the chicken a little pop and the Lemon Garlic Extra Virgin Olive Oil is the perfect match. Served alongside the lemony orzo and feta, this recipe is a definite keeper!
Time: 45 min
Serves 4Rating
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Loading...| For the Chicken: | |
| 2 boneless, skinless chicken breasts, cut into cutlets | |
| Lemon Pepper | |
| 1/2 cup panko | |
| 1/2 cup grated parmesan cheese | |
| 1 egg | |
| 1/4 cup Lemon Garlic Extra Virgin Olive Oil | |
| 4 Tbl butter | |
| For the Orzo: | |
| 1 cup orzo. cooked according to package directions | |
| Zest of 1/2 lemon | |
| Juice of one lemon | |
| 2 Tbl butter | |
| 1/4 cup crumbled feta | |
| Fresh parsley and dill for garnish |
| 1. | Season the chicken cutlets on both sides with Lemon Pepper. If time allows, do this early in the day and hold in the fridge. When ready to cook, remove the chicken from the fridge 30 mins prior to take off the chill. |
| 2. | Cook and drain the orzo and while still hot, add the lemon zest, lemon juice and butter to the hot orzo. Fold in the feta. Taste and adjust with salt if needed - ours didn't, the feta seasoned it nicely. |
| 3. | Heat a large, wide skillet over medium heat and add in the Lemon Garlic Olive Oil and butter. Heat until shimmering and the butter is foaming. Add in the cutlets and cook for 8 minutes or until deeply golden brown. Turn and continue cooking until the cutlets are cooked through and an instant read thermometer registers 160°F. |
| 4. | Place the orzo on a platter and slice the chicken and place on the bed of orzo. Garnish with fresh herbs. |
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