Looking for a tasty and always-satisfying dinner idea? This chicken cutlet recipe is it! It’s a favorite in our household, and many of my friends love it too. This dish is great served family-style or plated individually. Enjoy!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt & pepper
- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten (for dredging)
- 2 cups Italian-style panko breadcrumbs
- Olive oil (for frying)
For the Orzo & Tomato-Brie Mix:
- 1 box (about 1 lb) orzo pasta
- 1 container cherry tomatoes, halved
- 1 wedge of Brie, cut into chunks
- 1 bunch fresh basil, chopped
- Olive oil (good quality)
- Salt & pepper
Instructions
1. Prep the Chicken
- Slice each chicken breast in half horizontally, so you have 8 thinner cutlets.
- Pound the cutlets gently to even thickness.
- Season both sides generously with salt and pepper.
- Set up a dredging station: (Plate 1: flour, bowl 2: beaten eggs, plate 3: Italian-style panko breadcrumbs)
- Dredge each chicken cutlet in flour, then egg, then panko.
- Place coated chicken pieces on a parchment-lined baking sheet.
2. Cook the Chicken
- Heat a generous layer of olive oil in a large skillet over medium heat.
- Working in batches if needed, cook the chicken for about 8 minutes per side, or until golden brown and cooked through.
- Transfer cooked chicken to a plate lined with paper towels to drain. Keep warm (in a low oven or covered if needed).
3. Prepare the Tomato-Brie Base
- While the chicken is cooking, combine the following in a large bowl: Halved cherry tomatoes, chunks of Brie, a generous glug of good olive oil, salt and pepper to taste
- Let sit at room temperature while everything else cooks. The Brie will begin to soften and melt slightly.
4. Cook the Orzo
- Bring a large pot of salted water to a boil.
- Cook orzo according to package instructions (usually 8–12 minutes).
- Drain the orzo and immediately pour it over the tomato-Brie mixture.
- Stir gently to combine. The heat from the pasta will melt the Brie and soften the tomatoes into a creamy, flavorful coating.
5. Add Fresh Basil & Serve
- Just before serving, stir in freshly chopped basil (this keeps it from wilting too much).
- Plate the warm orzo mixture and top with crispy chicken cutlets.
Note: If you don’t have a warming shelf, just cover the chicken loosely with foil while the pasta finishes.