Chicken Cutlets with Cacciatore Farro Salad and Red Pepper Aïoli

 

In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish together.

What you will need

3 large red bell peppers

2 Tbs. olive oil; more for the peppers

1/3 cup mayonnaise

1 medium clove garlic, peeled

Kosher salt and freshly ground black pepper

Kosher salt

12 oz. (2 cups) pearled farro

1/4 cup extra-virgin olive oil; more as needed

1 medium red onion, cut into small dice

2 medium ripe tomatoes, coarsely chopped

2 medium celery stalks, cut into small dice

5 medium cloves garlic, finely chopped

1 cup dry white wine, such as Pinot Grigio

1-1/2 oz. (3 Tbs.) unsalted butter

1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater); more as needed

2 Tbs. fresh oregano leaves, chopped

1-1/2 Tbs. balsamic vinegar

Freshly ground black pepper

5 oz. (1-1/2 cups) rice flour or cornstarch

3 large eggs, beaten

3 cups panko

1/4 cup chopped fresh flat-leaf parsley

1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)

Kosher salt and freshly ground black pepper

6 6-oz. boneless, skinless chicken breast halves, tenders removed

5 to 8 Tbs. canola oil

3 oz. baby arugula (about 3 cups lightly packed)

1/2 Tbs. fresh lemon juice

1 Tbs. extra-virgin olive oil

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