Community recipe
Crispy Pesto Chicken Cutlets with Roasted Cherry Tomatoes and Orzo
Golden, parmesan-crusted chicken cutlets meet juicy roasted tomatoes and tender orzo, all finished with a bright spoonful of basil pesto and lemon. An easy, familiar skillet-and-sheet-pan dinner with a fresh, savory twist. Makes four generous servings.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 0.5 cup all-purpose flour
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 large egg
- 1 tbsp water
- 0.75 cup panko breadcrumbs
- 0.33 cup parmesan cheese, finely grated
- 1 pt cherry tomato, halved
- 1 tbsp olive oil
- 0.25 tsp fine salt
- 0.13 tsp black pepper
- 1 cup dry orzo
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 0.5 tsp lemon zest
- 2 tbsp fresh basils, chopped
- 1.5 lb chicken breast cutlets, patted dry and pounded evenly if needed
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 2 tbsp olive oils
- 0.25 cup basil pesto
- 0.25 tsp fine salt (optional)
- 0.13 tsp black pepper (optional)
- 1 tbsp lemon juice
- 2 tbsp fresh basils, chopped
Make it
Instructions
- 01
Set up and prepare
Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment and set a large pot of salted water beside the stove. Pat the chicken dry; if the cutlets are thicker than ½ inch, cover them with parchment and gently pound to an even thickness. Halve the tomatoes, finely grate the Parmesan, zest and juice the lemon, and mince the garlic. Set out three shallow bowls. In one bowl, combine ½ cup all-purpose flour with ½ tsp fine salt and ¼ tsp black pepper. In a second bowl, beat 1 large egg with 1 tbsp water. In the third bowl, combine ¾ cup panko breadcrumbs and ⅓ cup finely grated Parmesan cheese. | Why: Even cutlets cook quickly, and the three-bowl setup keeps the coating process tidy.
- 02
Roast the tomatoes and cook the orzo
On the lined pan, toss 1 pint cherry tomatoes, 1 tbsp olive oil, half of the minced garlic, ¼ tsp fine salt, and ⅛ tsp black pepper. Spread cut-side up and roast for 18–22 minutes, until softened, blistered, and beginning to release juices. Meanwhile, bring the pot of salted water to a boil, add 1 cup dry orzo, and cook according to package directions until just tender, usually 8–10 minutes. Drain well and return the orzo to the warm pot. Stir in 1 tbsp olive oil, the remaining garlic, 2 tbsp lemon juice, ½ tsp lemon zest, and 2 tbsp chopped fresh basil. Taste and add ¼ tsp fine salt if needed; keep covered off the heat. | Why: Roasting concentrates tomato sweetness, while lemon and basil keep the simple pasta bright.
- 03
Bread the cutlets
Season 1½ lb chicken breast cutlets evenly with ½ tsp fine salt and ¼ tsp black pepper. Working one at a time, coat each cutlet in the seasoned flour, shaking off excess; dip into the egg mixture; then press firmly into the panko-Parmesan mixture so the crumbs adhere on both sides. Set the breaded cutlets on a clean plate. Wash your hands and any surface that contacted raw chicken before continuing. | Why: A light, even coating turns crisp in the pan and helps protect the chicken from drying out.
- 04
Pan-sear until crisp and safely cooked
Set a large skillet over medium heat and add 2 tbsp olive oil; when the oil shimmers, lay in the cutlets without crowding (cook in batches if needed). Fry about 3–4 minutes per side, adjusting the heat so the coating turns deep golden without scorching. Transfer to the lined pan beside the tomatoes and bake 4–7 minutes, until the thickest part reaches 165°F (74°C) on an instant-read thermometer and the crust is crisp. Rest for 3 minutes on a clean plate. | Why: Searing builds a crunchy crust, and a brief oven finish cooks the center evenly and safely.
- 05
Finish and serve
Spoon ¼ cup basil pesto through the warm orzo, then fold in the roasted tomatoes and their pan juices gently. Taste and adjust the seasoning with ¼ tsp fine salt and ⅛ tsp black pepper if needed. Slice the rested cutlets across the grain and serve over the orzo, with 1 tbsp lemon juice drizzled over the chicken and bowls. Garnish with 2 tbsp chopped fresh basil and serve hot. | Why: Pesto adds a fragrant, savory finish, and a last touch of lemon balances the crisp coating and sweet tomatoes.
