Lemon & Herb Orzo/Chicken Schnitzel

Directions

1. To make the schnitzels, cut the breast in half, gently pound the halves with a meat mallet.

2. Whisk the eggs in a large bowl
3. Add Panko crumbs and ¾ of the Lemon & Herb Seasoning to a large dish.
4. Dip the chicken first into the eggs and then straight into the crumbs, ensuring each piece is well coated.
5. Pan fry over medium-high heat with a generous amount of oil for 7 minutes on each side. Then cover and cook for 2 more minutes.
6. To make the orzo- heat a drizzle of olive oil over medium heat. Add the onions and sauté for 1-2 minutes until translucent.
7. Add the orzo, bring to a simmer & cover for about 15 minutes. Checking occasionally.
8. When the orzo has soaked up all the liquid, stir in the coconut milk and spinach. Cook until the spinach has wilted.
9. Serve the chicken schnitzel on top of the orzo. Sprinkle chopped parsley and serve with a lemon wedge.