Crispy Chicken Cutlets with Orzo

Prep Time: 25 mins | Cook Time: 15 mins | Course: Dinner | Serves: 4 

Crispy chicken with lemon garlic butter sauce and plenty of parmesan cheese served with orzo. Inspired by rosellarago on instagram & Cooking with Nonna; Rosella’s Nonna is the cutest ever, check them out! https://www.instagram.com/p/C27fHwJOeV4/?hl=en  

1 lb chicken cutlets (or chicken breasts sliced in half), pounded thin

1 cup breadcrumbs

7 cloves minced garlic, divided

4 Tbsp minced parsley, divided

4 Tbsp parmesan cheese, grated

Salt and pepper, to taste

1 cup semolina flour

3 eggs

Olive oil, for frying

16 oz orzo, cooked per directions and drained

½ cup butter, melted

1 lemon, juiced

Mix bread crumbs, 3 cloves garlic, 2 tablespoons parsley, and 2 tablespoons parmesan cheese together in a shallow plate.

Beat 3 eggs with the remaining 2 tablespoons of parmesan, in a pie plate.

Add the semolina flour onto a plate. Mix some salt and pepper into each plate. Pour about 1 inch of olive oil into a large skillet and preheat over medium heat.

Dredge chicken in the semolina, then dip in the egg mixture, finally dip into the breading mixture patting it in before adding it gently into the preheated skillet. Fry for about 2 minutes per side until golden brown. Mix 4 cloves garlic into the hot melted butter and squeeze in the lemon juice, stir in the remaining parsley, salt, and pepper. In a pasta bowl or serving platter, pour half of the butter sauce over the orzo and toss. Top orzo with the chicken and drizzle the remaining sauce over the chicken. Sprinkle with lots of additional parmesan cheese.