Chicken Cutlet with Creamy Lemon Orzo

Chicken Cutlet with Creamy Lemon Orzo

Chicken Cutlet Recipe

This Chicken Cutlet recipe pairs crispy cutlets with creamy lemon orzo. It's an easy, delicious recipe that's perfect for summer.

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Main Ingredients

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chicken breasts breadcrumbs salt & pepper fresh dill fresh chives parmesan cheese lemon zest egg lemon orzo ingredients herb garnish ingredients

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.

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Cook Orzo

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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.

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Add

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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.

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Season

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Make the breading and season the chicken breasts well with salt and pepper. In another bowl whisk the egg and set aside.

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Whisk

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Bread the chicken according to recipe. Add each breaded chicken breast to the parchment lined sheet pan. Spray the tops lightly with cooking spray.

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Bread

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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

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Bake

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Once the chicken is done cooking, set aside and finish the orzo according to recipe. 

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Finish Orzo

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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.

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Serve

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