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For the chicken, set up a 3 bowl dredging station.
In the first bowl, combine the flour, salt and pepper.
In the second bowl, whisk the eggs.
In the third bowl, mix together the panko, Italian seasoning, Parmesan and garlic powder.
Dredge the breasts first in the flour, then the egg and then the panko. Set aside on a plate.
Heat the olive oil and butter in a large sauté pan over medium-high heat until hot.
Add the cutlets and cook for about 4 minutes, flip and cook for another 3 minutes or until golden and crispy on the other side and cooked completely through.
Remove from skillet and set aside.
To the drippings add the shallots and garlic (add another tbls or 2 if the pan is dry) and cook for 2 minutes.
Add the mushrooms and season with salt and pepper. Let cool for 3-4 minutes.
Add the orzo and toast for 2 minutes.
Pour in the broth and bring to a boil. Lower the heat to a simmer until the liquid is absorbed, about 10-12 minutes.
Once the orzo is almost cooked through, add the zest and juice.
Remove from heat and stir in the parmesan cheese.
Stir in the cream until fully combined.
Stir in the parsley.