Chicken Milanese with Herb Orzo Soup

INGREDIENTS for Chicken Milanese:

1 cup flour
3 large eggs, lightly beaten
1 1/2 cups plain or Italian breadcrumbs - I used Italian breadcrumbs
2 lemons, 1 zested and 1 cut into wedges
1/2 cup flat leaf parsley, chopped
2 tablespoons fresh thyme, chopped
2 cloves garlic
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 pounds chicken tenders
Salt and pepper
Extra virgin olive oil (EVOO)

DIRECTIONS for Chicken Milanese:

STEP 1: Place the flour, eggs and breadcrumbs in three separate shallow dishes.
STEP 2: Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and work through with your fingers.
STEP 3: Season the cutlets with salt and pepper, then coat in the flour, the eggs and the breadcrumbs. In a large skillet, heat a layer of EVOO over medium-high heat. Fry the tenders in batches for 5 - 6 minutes on each side OR until done. Time will depend on thickness of tenders, if they are thinner, it may not take as long to cook.
STEP 4: Right before serving, squeeze fresh lemon juice on tenders.

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INGREDIENTS for Herb Orzo Soup:

3 tablespoons extra-virgin olive oil
1/2 medium-size yellow onion, finely chopped
1 Red or Yellow Bell Pepper, finely chopped
2 stalks Celery, finely chopped
1/2 tsp teaspoon kosher salt, plus more to taste
1/2 tsp teaspoon black pepper, plus more to taste
1/4 cup (2 ounce) dry white wine
3/4 cup uncooked orzo
3 tablespoons finely chopped fresh flat-leaf parsley stems plus 1 1/2 cups finely chopped parsley leaves, divided
2 large garlic cloves, thinly sliced
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
4 cups lower-sodium chicken broth or Vegetable broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon - You can substitute really any herb if you do not have tarragon: Basit, Oregano, etc....
Finely grated pecorino Romano cheese, for garnish

DIRECTIONS for Soup:

STEP 1: Heat oil in a medium Dutch oven over medium. . Add onion, celery and bell pepper, salt, and black pepper; cook, stirring occasionally, until softened, 8 to 12 minutes. Add wine; cook, stirring occasionally, until liquid has almost completely reduced, 4 to 5 minutes. Add orzo, parsley stems, garlic, fennel seeds, Italian Seasoning and crushed red pepper; cook, stirring constantly, until fragrant, 2 to 4 minutes. Add broth; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until orzo is al dente, 10-12 minutes or so.

STEP 2: Reduce heat to low. Stir in cannellini beans; cook until heated through, about 2 minutes. Remove from heat. Stir in chives, tarragon, and parsley leaves or whatever herbs you are using. Season with salt and black pepper to taste.

STEP3: Garnish with pecorino Romano, and serve alongside Chicken tenders.

Paired with Elderton Unoaked Chardonnay
Adapted from Rachel Ray Mag Sept 2011 - Chicken Milanese
Adaped from Food & Wine May 2021

Chicken Milanese with Herb Orzo Soup

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