Crispy pan-fried chicken cutlets served alongside a rich and creamy orzo pasta, made with tender leeks, garlic, sweet peas, Parmesan, and a bright touch of lemon. Perfect for a satisfying spring meal.
1️⃣ Preheat oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil.
2️⃣ Slice each breast in half horizontally to create 4 cutlets total (or use store-bought thin-sliced cutlets). Pound lightly until even and season both sides with salt and pepper.
3️⃣ Set up dredging: flour in one bowl, beaten egg in another, and panko, Italian breadcrumbs, and parmesan in a third.
4️⃣ Dredge cutlets in flour, egg, then breadcrumbs, pressing to adhere. Place on rack and spray the tops with oil.
5️⃣ Melt butter in a large pan over medium heat. Add the leeks with 1/4 tsp salt and and cook 5-6 mins until soft. Add the garlic and cook 30 secs, then add the orzo and toast 1–2 mins.
6️⃣ Bake the chicken for 12–15 mins until golden and cooked through (165F). Broil 1–2 mins if desired.
7️⃣ Pour 2 cups of the chicken stock into the pan with the orzo and turn the heat up to med-high. Simmer, stirring occasionally, until mostly absorbed. Continue adding broth in splashes, stirring every so often, until the orzo is to your desired tenderness (I like al dente) and the sauce is glossy, 8–10 mins.
8️⃣ Stir in the peas, cream cheese, and parmesan. Cook until the cream cheese melts in, then stir in the lemon zest and juice. Taste and add more stock or salt if need
