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Chicken Cutlets with Lemony Orzo, Asparagus and Garlic Bread Crumbs
50 minServes 7Nutri-Score C€€
C
50 min
50 minChicken Cutlets with Lemony Orzo, Asparagus and Garlic Bread Crumbs
what you need
Ingredients
chicken breasts (sliced into thin cutlets)Meat900 g
flour (for dredging)Pantry120 g
eggs (beaten)Dairy3 pieces
bread crumbs (for coating)Bakery150 g
olive oil (for frying and dressing)Pantry120 ml
orzoGrains450 g
lemon juice (freshly squeezed)Produce60 ml- lemon zest (zested)Produce1 piece
saltSpices5 g- asparagus (trimmed and cut into pieces)Produce400 g
Parmesan cheese (grated)Dairy80 g- panko bread crumbsBakery80 g
garlic (minced)Produce3 pieces
per serving
Nutrition
581kcal
- Carbs
- 57 g
- Proteins
- 35 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Stockpot
Mixing bowl ×3
Whisk
Colander
step by step
Method
- Step 1
Bread the chicken cutlets
- Dredge the chicken cutlets in the flour.
- Dip them in the beaten eggs, then coat with the bread crumbs.
- Step 2
Fry the cutlets
- Heat olive oil in a frying pan.
- Fry the breaded cutlets until golden and cooked through, then set aside.
- Step 3
Boil the orzo
- Bring a pot of salted water to a boil and cook the orzo.
- Step 4
Make the lemon dressing
- Whisk together olive oil, lemon juice, lemon zest and salt in a bowl.
- Step 5
Cook the asparagus
- Add the asparagus to the orzo when it is almost fully cooked.
- Cook for 2 minutes, then drain.
- Step 6
Dress the orzo
- Toss the drained orzo and asparagus with the dressing.
- Top with grated Parmesan cheese.
- Step 7
Make the garlic bread crumbs
- Heat olive oil in the same pot used for the pasta.
- Add the panko bread crumbs and minced garlic.
- Cook until golden brown.
- Step 8
Finish and serve
- Top the pasta with the garlic bread crumbs and extra Parmesan cheese.
- Serve the orzo on a bed with sliced chicken cutlets on top.