Serves: 2
Prep Time: 15 minutes | Cook Time: 25 minutes
1 pound chicken cutlets (about 2 large cutlets)
Kosher salt
Freshly cracked black pepper
1 large egg
1 teaspoon Dijon mustard
1 cup panko breadcrumbs
½ cup finely grated Parmesan
1 teaspoon garlic powder
3–4 tablespoons olive oil or neutral oil, for frying
1 tablespoon olive oil
1 small shallot, finely diced
3 garlic cloves, minced
2 cups cherry tomatoes
⅓ cup dry white wine
⅓ cup chicken stock
2 tablespoons unsalted butter
8–10 basil leaves, torn
Zest of 1 lemon
1 tablespoon fresh lemon juice
⅔ cup dry orzo
2 tablespoons unsalted butter
¼ cup finely grated Parmesan
2 tablespoons chopped parsley
Zest of ½ lemon
Kosher salt
Freshly cracked black pepper
Bring a pot of generously salted water to a boil. Cook the orzo until al dente according to the package directions. Reserve about ¼ cup of the pasta water, then drain and return the orzo to the warm pot.
Pat the chicken dry and season both sides generously with salt and pepper. In one shallow bowl, whisk together the egg and Dijon mustard. In another shallow bowl, combine the panko, Parmesan, garlic powder, and a pinch of salt. Dip each cutlet into the egg mixture, letting the excess drip off, then press into the breadcrumb mixture until evenly coated on both sides.
Heat the oil in a large skillet over medium heat until shimmering. Add the chicken in a single layer, working in batches if necessary. Cook for 3–4 minutes per side, or until deeply golden brown and the internal temperature reaches 165°F. Transfer to a wire rack while you make the sauce.
Carefully wipe out most of the oil from the skillet, leaving about 1 tablespoon behind. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and burst, about 6–8 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half. Stir in the chicken stock and simmer for 2–3 minutes. Turn off the heat, then swirl in the butter until the sauce is glossy. Stir in the basil, lemon zest, and lemon juice.
Add the butter, Parmesan, parsley, lemon zest, and a splash of the reserved pasta water to the warm orzo. Toss until creamy and glossy. Season with salt and pepper to taste.
Divide the buttery herb orzo between two plates. Top each with a crispy chicken cutlet, then spoon the burst tomato pan sauce around the chicken instead of directly over the top to keep the crust crisp. Finish with extra Parmesan, basil, and a little more lemon zest, if desired.
Pounding the chicken to an even thickness helps it cook quickly and evenly.
Let the chicken rest on a wire rack instead of a plate to keep the crust crispy.
Spoon the sauce around the chicken rather than directly over the top to preserve the crunch.
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