Herbed Lemon Farro & Baked Chicken Cutlets

Kick off the week to a good start. The baked chicken cutlets, adds to a nice hearty meal and leans more towards the healthy side. The Farro is a good change for a side dish, and if you make a double batch it's great for an add on to lunches during the week. It's good served hot or cold, and I love to add it to salad. On my next post I will show you a nice hash that goes great over the Farro.

Herbed Lemon Farro

Ingredients:

1 1/2 cups Farro

3 cups water

I medium red onion chopped

4 tablespoons olive oil

3 cloves garlic grated

1/4 cup chopped parsley

3 sprigs of Thyme leaves only

5-6 sage leaves chopped

1/2 lemon zest

1 lemon juiced

salt and pepper

Combine Farro and water in a sauce pan bring to a boil over high heat. Reduce heat to low, cover pan, and let simmer for 10 minutes. Remove pot from heat and let it stand for 20 minutes with the lid on it. Fluff up Farro with fork, and it there is any reaming liquid, strain it out. Transfer to a larger bowl.

While you are waiting for the Farro to cook , drizzle bottom of frying pan with 2 tablespoons of olive oil, add chopped onions , garlic, salt and pepper. Drizzle a Tablespoon of olive oil over onions. Saute over medium heat till onions are wilted and translucent, and the garlic is fragrant, stirring till onions are a golden color.

On top of the bowl of cooked farrow add the cooked onions and garlic mixture, parsley, thyme, sage, Lemon zest, lemon juice, salt and pepper. Toss together, and drizzle last Tablespoon of olive oil over the top.

Baked Chicken cutlets

Ingredients:

2 lbs boneless skinless thin cut chicken cutlets

2 eggs mixed with salt and pepper

3/4 cup panko flakes

3/4 cup bread crumbs

1/cup chopped fresh herbs (any combo parsley, basil, thyme, rosemary)

1 Tablespoon garlic powder

1 Tablespoon dried oregano

Salt & Pepper

Preheat oven to 400 degrees. Prepare wire rack set in baking sheet. Mix panko, bread crumbs, chopped herbs, garlic powder, dried oregano, salt and pepper in a bowl. Prepare another bowl with two eggs mixed with salt and pepper.

Season both sides of chicken cutlets with salt and pepper. Dredge each cutlet first in egg, then in panko mixture. Line up chicken cutlets on the wire rack. Brush or spray a light layer of olive oil on tops of prepared cutlets. Bake about 20 minutes, and till tops are golden brown. I like using the thinner cutlets for this recipe so that they cook more evenly.

That's a great dinner, Enjoy!!