Parm Crusted Chicken Cutlets with Orzo and Pesto

Difficulty:

3/5

Serves:

4 PEOPLE

Parm Crusted Chicken Cutlets with Orzo and Pesto

This comforting, weeknight-friendly dish pairs ultra-crispy Parmesan-crusted chicken cutlets with a bright, herbaceous orzo pesto salad. The chicken uses a classic three-step breading technique enriched with fresh parsley and a generous amount of Parmesan, creating a deeply savory, golden crust. The orzo is cooled and tossed with store-bought pesto and juicy cherry tomatoes for a fresh, effortless contrast to the rich cutlets. Distinctive for its balance of textures—crunchy, tender, and silky—and its vibrant Italian flavors, it delivers big satisfaction with straightforward, reliable techniques.

Ingredients:

For the Parm Crusted Chicken Cutlets:

2 chicken breasts, boneless and skinless
1 cup (120 g) flour
2 eggs
1 cup (44 g) breadcrumbs
1 cup pre-grated Parmesan cheese, plus more to finish
1/4 cup (60 g) finely chopped fresh parsley
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
1 cup (237 ml) vegetable oil for frying
Salt and pepper to taste
1 lemon cut into 4 wedges, for garnish

Orzo and Pesto

2 cups (200 g) dry orzo pasta
3/4 cup (175 g) store-bought basil pesto
1 cup (165 g) cherry tomatoes, sliced in half
Salt and pepper to taste

Method:

Make the Parm Crusted Chicken Cutlets:

Cut both chicken breasts in half crosswise and place all 4 pieces between 2 sheets of parchment paper. Using a meat mallet or heavy pot, pound the chicken out until it is 1/2 inch (1.3 cm) thick. Season with salt and pepper.

Set up a three step breading station: Mix breadcrumbs, parsley, and parm together in a shallow tray or plate; add flour, onion powder, and garlic powder to another shallow tray or plate; beat together eggs in a shallow tray or bowl. Dip a piece of chicken in flour and shake off excess. Then dip chicken into the beaten eggs, letting the excess drip off. Roll the chicken in the breadcrumb mixture to fully coat. Repeat with remaining chicken pieces.

Heat oil in a large cast iron skillet over medium heat until it reaches about 350 F (177 C). Place chicken pieces flat in the hot oil and let cook until golden brown, about 5 minutes. Flip and cook for another 5 minutes, or until it reaches 165 F (74 C) in the center. Transfer to a wire rack set in a baking sheet and season with salt.

Make the Orzo:

Bring a pot of salted water to a boil. Add orzo and cook until al dente, around 8 minutes. Strain and cool under cold running water. Using the strainer, shake orzo until dry.

Let orzo sit for 3-4 minutes, and transfer to a mixing bowl. Add cherry tomatoes, pesto, salt and pepper. Toss until orzo is fully coated in pesto. Finish with a sprinkle of Parmesan and serve alongside crispy chicken cutlets and lemon wedges for squeezing.