Chicken with Lemon Gremolata and Lemon Cream pan sauce, Orzo and Sauteed Spinach with Tomatoes

Wow, this was a big hit! My Mother is trying to reduce carbs, so i created this. She skipped the orzo totally. This looks complicated, but took less than 30 minutes, I promise!

Chicken

EVOO
Chicken cutlets, pounded thin (as many as you need)
Zest of 2 lemons
1/2 cup panko
3/4 cup grated Parmesean
3 tablespoons dried parsley
1 tablespoon butter
1 egg
1 teaspoon pepper

Melt butter in a shallow dish with pepper. Let cool. Whisk in egg.

Heat large skillet. Add 2 tablespoons EVOO let heat until very hot.

Mix all other ingredients, except for chicken. Dip chicken in butter/egg mixture then coat in breadcrumb mixture. Pan fry cutlets in pan for 4-5 minutes on each side. Remove from pan. Before you flip the chicken make sure its ready. How? The coating will stay with the chicken, not on the pan.

Pan Sauce

1 shallot
3 cloves garlic
1 cup white wine
1 cup chicken broth
juice of 1 lemon (maybe 2 if they aren't jucy)
3/4 cups fat free half and half
1 tablespoon butter

Peel the shallot and garlic, cut into large chunks. Place between wax paper and pound into a paste. After removing the chicken from the pan, add the garlic/shallot paste. Cook for 1 minute. Add wine and broth. Let reduce over medium high for 3-4 minutes. Add lemon juice. Let cook for 2 minutes. Add half and half. Cook for 2 more minutes, spoon over chicken and orzo.

Spinach and Toamtoes

1 bag baby spinach
16 cherry tomatoes, halved
EVOO
1 shallot, diced
2 cloves garlic minced

In a large hot skillet heat EVOO, just to coat the bottom of the pan. Brown shallot and garlic for 1 minute. Add spinach. Cook for 3 minutes, turning to coat in the oil. Add tomatoes. Cook for 4 minutes until spinach is wilted and the tomatoes are tender. Add salt and pepper if you wish. I only added pepper.