Panko-Crusted Chicken & Zucchini Orzotto
with Parmesan & Lemon
- Milk
- Wheat
This delicious meal comes together in just 30 minutes. You’ll pound chicken cutlets to tenderize, coat then in sour cream and panko, then shallow-fry them until crunchy and golden brown. To serve, set the chicken atop creamy, lemony Vidalia onion orzotto (that’s orzo cooked risotto-style!) dotted with roasted zucchini and finish with freshly grated Parmesan.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Vidalia Onion Paste
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Zucchini
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (zest one lemon and quarter both for 4 servings).
- Place panko in a medium bowl (you’ll use it in Step 3).
-
Toss zucchini on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper.
-
Roast on top rack until tender and lightly browned, 14-16 minutes.
-
Meanwhile, pat chicken* dry with paper towels. Place between two pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick.
-
Season chicken with remaining garlic powder, salt, and pepper; brush all over (both sides!) with sour cream.
- Working one piece at a time, press chicken into panko until fully coated. Transfer to a plate and set aside until ready to use. TIP: For less mess, use tongs to dip and transfer.
-
Heat a drizzle of olive oil in a medium pan (large pan for 4 servings) over medium heat. Add scallion whites and orzo; cook, stirring, until orzo is toasted and golden, 1-2 minutes.
-
Stir in Vidalia onion paste and 1 cup water (2 cups for 4). Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until orzo is al dente, 8-10 minutes.
-
Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes more.
-
Remove from heat; stir in roasted zucchini and as much lemon zest as you like. Taste and season with salt and pepper if desired. TIP: Orzotto should be the consistency of risotto. If it seems too thick, stir in a splash of water!
- While orzotto cooks, heat a ⅓-inch layer of oil in a large pan over medium-high heat.
-
Once oil is hot enough that a pinch of panko sizzles when added to the pan, carefully add coated chicken. Cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.
-
Transfer to a paper-towel-lined plate.
-
Transfer chicken to a cutting board and slice crosswise.
-
Divide orzotto between shallow bowls and top with chicken. Grate Parmesan directly over chicken and garnish with scallion greens. Serve with lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The orzotto was creamy and lemony with great flavor; opinions on the cream sauce were mixed — some loved it, others found it too heavy or slightly off-tasting 🍲.
- Ease of prep: Pan-frying the chicken was the trickiest part — the breading tended to fall off in the oil, and the chicken could brown too quickly; several reviewers preferred baking it in the oven instead for a cleaner result.
- Suggestions: Bake the chicken at 425°F if pan-frying feels messy — the coating holds better and the result is still crispy. Use less cream sauce base if you prefer a lighter orzotto, or stir in a little Parmesan directly into the orzo for extra flavor. Prep the chicken first, then get the zucchini in the oven, as the zucchini finishes well before everything else.
- Portions: A few reviewers wished for more zucchini or an additional vegetable; one felt the orzotto portion was a touch small.
