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)
Black Pepper
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
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.
