This vibrant dish combines crispy chicken cutlets with a hearty spring pea farro and a fresh, tangy asparagus fennel slaw. It’s a well-balanced meal that’s perfect for a light dinner or springtime gathering.
Ingredients (Serves 4)
- For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- For the Spring Pea Farro:
- 1 cup farro (or substitute with quinoa or barley)
- 2 cups water or vegetable broth
- 1 cup fresh or frozen spring peas
- 2 tablespoons olive oil
- 1/4 cup fresh mint, chopped
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- For the Asparagus Fennel Slaw:
- 1 bunch asparagus, trimmed and thinly sliced
- 1/2 fennel bulb, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken Cutlets:
- If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
- Set up a breading station: In one shallow dish, place the flour; in another, beat the eggs; and in a third, mix the breadcrumbs, Parmesan, garlic powder, salt, and pepper.
- Dredge each chicken cutlet in the flour, dip it in the egg, and coat it in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
- Cook the Farro:
- In a medium saucepan, bring water or vegetable broth to a boil. Add the farro and cook according to package instructions (usually 20-25 minutes), until tender but still chewy.
- In the last 2 minutes of cooking, add the peas to the farro to heat through.
- Drain any excess liquid, then stir in olive oil, fresh mint, lemon zest, salt, and pepper. Set aside.
- Prepare the Asparagus Fennel Slaw:
- In a large bowl, combine the sliced asparagus, fennel, red onion, and fresh dill.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper.
- Pour the dressing over the slaw and toss to coat. Let it sit for 5-10 minutes for the flavors to develop.
- Assemble the Dish:
- Serve each chicken cutlet on a plate, alongside a scoop of spring pea farro and a generous portion of asparagus fennel slaw.
- Serve:
- Garnish with extra fresh herbs or lemon wedges if desired. Serve immediately.
Tips
- Make it Lighter: Skip the breading on the chicken and grill the cutlets instead.
- Add More Veggies: Toss in some roasted carrots, spinach, or peas to the farro for extra flavor and texture.
- Substitute Grains: Use quinoa or bulgur instead of farro for a different texture.
Enjoy this fresh, seasonal, and balanced meal, bursting with flavors and textures!