-
1
Preheat the oven to 275 degrees F.
-
2
Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife.
-
3
Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
-
4
Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese.
-
5
Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture.
-
6
Set aside.
-
7
Arrange a cooling rack over a baking sheet and put it in the middle of the oven.
-
8
Add the butter to a pot with tight-fitting lid over medium heat.
-
9
Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more.
-
10
Add rice and coat in butter.
-
11
Stir in the stock and the saffron threads and bring to a boil.
-
12
Reduce the heat to a simmer and cover the pot.
-
13
Cook the rice until tender, about 17 to 18 minutes.
-
14
Add the parsley and fluff with a fork.
-
15
Heat 1/4-inch of oil in a very large skillet over medium heat.
-
16
Fry the chicken, 2 cutlets at a time, about 3 minutes on each side.
-
17
Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.
-
18
While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl.
-
19
Season with salt and pepper, to taste.
-
20
Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce.
-
21
Serve the Milanese rice alongside.
