Crispy chicken and Brussels Sprout Farro Salad
Perfect week night dinner - crunchy salad and crunchy chicken, it works perfectly together. It’s light and healthy, but warm and hearty enough for a cold winter day!
Ingredients:
For Chicken:
2lb skinless boneless thin chicken breasts
3 large eggs
1 ½ cups flour
2 cups panko breadcrumbs
2 Tbsp garlic powder
2 Tbsp onion powder
Salt and pepper
Grapeseed oil
For Brussels sprout farro salad
1 cup farro
1 ½ lbs Brussels sprouts
1 shallot, thinly sliced
1 Tbsp dijon mustard
1 lemon, juiced
½ cup extra virgin olive oil
Pecorino
Salt and pepper
Directions:
Cook 1 cup of farro according to the package directions. Strain and keep warm in pot
Prepare chicken cutlets. If you can’t find thin breasts, cut in half and pound chicken with a meat mallet until 1/4-inch thin
Prepare your dredging station. Using 4 trays or plates, place flour on one vessel, season with salt, pepper 1Tbsp garlic powder and onion powder. Place beaten eggs, seasoned with salt and pepper in the next vessel. Place panko bread crumbs in the third vessel and season with salt, pepper 1Tbsp garlic powder and onion powder.
Place one piece of chicken in the flour, then the egg, then the panko. Press down so the panko adhere well. Place in fourth vessel. Repeat for each chicken cutlet.
Let the cutlets rest for a few minutes while you prepare the salad.
In a small bowl or jar with a lid, mix together Dijon, olive oil, lemon juice and salt and pepper. Mix or put lid on jar and shake until emulsified.
Rinse Brussels sprouts. If you have a mandolin, use this to shave the sprouts. If not, use a nice to thinly slice into shreds. Place into a bowl.
Slice a shallot as thin as you can into rounds. Place into bowl with Brussels sprouts and make sure to break up the shallot rings. Add the farro to the bowl. Mix all together. Add the dressing & shaved pecorino - the sprouts benefit from being dressed ahead of time.
To fry the cutlets, put oil in medium-high saucepan. When oil starts to shimmer, fry cutlets on both sides 3-4 minutes until golden brown. Sprinkle with flakey salt and place on a wire rack of plate with paper towel to soak up extra oil.
Plate salad with a cutlet on the side and enjoy!