Orzo Al Limone With Crispy Parmesan Chicken

1. In a shallow bowl, combine the 3/4 cup all purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. In another shallow bowl, whisk the 2 eggs with a fork.
3. In a third shallow bowl, combine the 1 cup of panko breadcrumbs, 3/4 cup Parmesan cheese, and 1/2 tsp garlic powder.
4. Cut the 2 boneless skinless chicken breasts in half horizontally, creating 4 thin pieces of chicken.
5. Place 1 piece of chicken on a cutting board, cover with parchment paper, and evenly pound the chicken until it is about 1/4 inch thick.
6. Repeat with the rest of the chicken.
7. Dredge the chicken in the flour mixture, then dip into the whisked eggs, and finally coat with the panko breadcrumb mixture.
8. Set aside on a large plate.
9. Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat.
10. Once the oil is shimmering, add the breaded chicken cutlets in an even layer to the pan.
11. Cook for about 4 minutes, or until golden and crispy.
12. Flip the chicken and cook for another 4 minutes or until golden and crispy on the other side.
13. Transfer the chicken to a paper towel-lined plate.
14. Sprinkle as desired with flaky salt.
15. Optionally slice into thin strips before serving.

Orzo

16. Heat the 1 tbsp olive oil and 1 tbsp butter in a large high-rimmed pan over medium heat.
17. Once the butter is melted, add the chopped shallot and minced garlic and stir to combine.
18. Cook for 1 minute. Add the bell pepper and cook a little longer.
19. Mix in uncooked orzo and toast for 2 minutes.
20. Pour in chicken broth and bring to a boil.
21. Lower the heat to a simmer.
22. Cook, stirring often, until the orzo is cooked through and most of the liquid is absorbed.
23. Add additional broth or water throughout the cooking process if needed.
24. Once the orzo is close to cooked through, mix in the zest and juice of 1 lemon.
25. Turn off the heat and mix in the 1/4 cup of grated parmesan cheese until melted.
26. Pour in the 1/4 cup of heavy cream and stir until well combined.
27. Divide orzo among plates or shallow bowls to serve.
28. Place a chicken cutlet on top of the orzo.
29. Optionally serve with additional lemon zest, lemon juice, and a drizzle of olive oil.

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