chicken cutlet with spring pea farro and asparagus fennel slaw

last updated on October 30, 2026

If you are needing a bright and springy dish, this chicken cutlet with spring pea farro and asparagus fennel slaw is perfect. It is filling, fresh, and so flavorful. It comes together in under an hour and will please everyone.

I have a small obsession with farro. It is hearty and has such a great chew, and it takes on flavors so well. I also have an obsession with peas, in any form really. But I really love spring peas. We’re adding spring peas to this farro to sneak in another veg and to make this farro really pop. Oh and the asparagus and fennel slaw! I can’t stop eating it. The raw asparagus gives such a great crunch and it’s all tossed with a simple white balsamic dressing. And who doesn’t love chicken cutlets? It’s the perfect way to tie this dinner together!

ingredients needed

can i make this vegetarian?

YES. Easily. Instead of chicken for the cutlets, use tofu!! Tofu cutlets would be so delicious in this bowl and take no extra work. Get a pound of firm (or extra firm) tofu, then slice it in half, horizontally, so you have two large slabs of tofu. Then, bread the tofu the same way you would the chicken (dip in flour, then egg, then breadcrumbs), and cook it the same way too! You obviously won’t need to check for an internal temperature, but just cook it until the breadcrumbs are nice and golden brown on both sides. After typing this paragraph out I am now craving a tofu cutlet so BRB.

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chicken cutlet with spring pea farro and asparagus fennel salad

5 from 1 vote

[category] Main Course

[published] March 28, 2024

[PREP] 20 minutes mins

[COOK] 40 minutes mins

[TOTAL] 1 hour hr

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Ingredients

spring pea farro

• 1 tbsp olive oil
• 1 shallot
• 2 cloves garlic
• 2 cups farro
• 4 cups chicken broth
• 2 cups frozen peas
• 1 cup parmesan cheese finely shredded

asparagus + fennel slaw

• 1 fennel bulb
• handful of asparagus stalks about 7-8
• 1/4 cup pistachios
• 1/4 cup fresh dill
• 3 tbsp olive oil
• 1 1/2 tbsp white balsamic vinegar
• 2 tsp honey
• 1/2 tsp salt

chicken cutlets

• 1 lb chicken breast
• 1/4 cup flour
• 1 egg
• 1/2 cup bread crumbs
• 1 tsp salt
• 1 tbsp italian seasoning
• 3 tbsp olive oil

Instructions

1. Begin by starting the farro. Finely chop the shallot and garlic. Add the olive oil to a large pan over medium heat. Add the shallot and cook for 2-3 minutes, then add the garlic and cook an additional 1-2 minutes.
2. Add the uncooked farro to the pan, and stir and cook for 1-2 minutes while the farro starts to toast. Add the chicken broth and stir, then cover the pan and turn the heat to low. Let the farro cook for about 20 minutes, until most of the liquid is evaporated.
3. While the farro cooks, make the slaw. Finely slice the fennel bulb (if you have a mandolin it makes it much easier). Thinly slice the raw asparagus. Transfer the fennel and asparagus to a medium bowl. Chop the pistachios and dill and add them to the bowl.
4. To make the dressing for the slaw, add the olive oil, white balsamic vinegar, honey, and salt to a small bowl. Whisk until combined. Pour the dressing over the fennel/asparagus mix. Toss to combine then set aside.
5. Now start on the chicken. Pound the chicken (with something heavy, like a rolling pin) until it is about 1/2 inch thick. Grab out three shallow bowls. Add the flour to one, the egg to another, and the breadcrumbs to the last one. Whisk the egg until combined. Add the salt and italian seasoning to the bowl with flour. Stir to combine.
6. Add the olive oil to a cast iron skillet (or another heavy bottom pan) and set over medium-high heat. While the pan is heating up, dip the chicken in the flour, then the egg, then the breadcrumbs. Then transfer the chicken to the hot pan and cook on both sides for 4-5 minutes, until the internal temp hits 160F. Transfer the chicken to a plate or cooling rack to rest for at least 5 minutes.
7. Now back to the farro! Once most of the liquid is absorbed in the farro, add the frozen peas. Stir until combined and cook for 2-3 minutes, until the peas are warm and cooked through. Add the parmesan and stir until combined and melted.
8. Slice the chicken into thin strips, then plate. Add farro, chicken, and slaw. Top with extra dill (optional) and enjoy!!