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chicken cutlet with spring pea farro and asparagus fennel salad

5 from 1 vote
chicken cutlet bowl
[category] Main Course
[published] March 28, 2024
[PREP] 20 minutes
[COOK] 40 minutes
[TOTAL] 1 hour
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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!!