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Creamy Parmesan Orzo with Chicken Cutlets
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Parmesan Orzo with Chicken Cutlets
what you need
Ingredients
chicken cutletsMeat4 pieces
orzoGrains180 g
chicken brothPantry480 ml
heavy creamDairy120 ml
Parmesan (freshly grated)Dairy75 g
garlic (minced)Produce3 pieces
butterDairy30 g
olive oilPantry15 ml
Italian seasoningSpices2 g
garlic powderSpices2 g
saltSpices3 g
black pepperSpices2 g
fresh parsley (chopped)Produce10 g
flourPantry60 g
egg (beaten)Dairy2 pieces- bread crumbsBakery100 g
paprikaSpices2 g
per serving
Nutrition
534kcal
- Carbs
- 44 g
- Proteins
- 36 g
- Fat
- 24 g
what you’ll use
Tools
Frying pan
Mixing bowl ×3
step by step
Method
- Step 1
Bread the chicken
- Set up three bowls: flour seasoned with salt, pepper, garlic powder and paprika; beaten egg; bread crumbs.
- Coat each cutlet in the flour, then the egg, then the bread crumbs.
- Step 2
Cook the chicken
- Heat the olive oil in a skillet over medium-high heat.
- Cook the chicken 3–4 minutes per side until golden and cooked through.
- Remove the chicken from the skillet and set aside.
- Step 3
Sauté the garlic
- In the same skillet, melt the butter.
- Sauté the garlic for about 30 seconds.
- Step 4
Toast the orzo
- Add the orzo to the skillet and toast for 1–2 minutes.
- Step 5
Simmer the orzo
- Pour in the chicken broth and bring to a simmer.
- Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the broth is absorbed.
- Step 6
Make it creamy
- Lower the heat and stir in the heavy cream.
- Add the Parmesan and stir until melted and creamy.
- Step 7
Season and finish
- Season with salt and pepper and stir in the fresh parsley.
- Place the chicken cutlets back over the orzo.
- Finish with more Parmesan and parsley.