A hearty, flavoursome dish featuring pan-seared chicken cutlets served over a bed of farro with wilted spinach, bright lemon, and salty olives. This recipe showcases how beautifully our AUS-ION™ or nöni™ pans sear chicken to golden, crispy perfection while keeping the inside juicy.
Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Serves: 4
Ingredients
- 4 chicken breast fillets, halved horizontally to create cutlets
- 200g farro, rinsed
- 2 cups chicken stock
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 120g baby spinach
- Zest and juice of 1 lemon
- 100g Kalamata olives, pitted and halved
- Salt and pepper, to taste
- Fresh parsley, to serve
Equipment
Method
- Cook the farro. Cook the farro in chicken stock according to packet instructions until tender. Set aside and keep warm.
- Season and heat the pan. Season chicken cutlets well with salt and pepper. Heat your AUS-ION™ or nöni™ 26cm–30cm frypan over medium-high heat with olive oil.
- Sear the chicken. Sear chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Remove and rest.
- Wilt the spinach. In the same pan, reduce heat to medium. Add garlic and cook for 30 seconds until fragrant. Add spinach and toss until wilted, about 1–2 minutes.
- Toss the farro. Add the cooked farro to the pan along with lemon zest, lemon juice, and olives. Toss to combine and season to taste.
- Serve. Serve farro mixture topped with chicken cutlets and fresh parsley.
Tips
- Halve the chicken breast fillets horizontally to create thinner cutlets.
- Use the same pan for the spinach and farro after searing the chicken.
FAQ
How do you make chicken cutlets from chicken breast?
Halve chicken breast fillets horizontally to create cutlets.
How long do you cook chicken cutlets in a pan?
Sear chicken cutlets over medium-high heat for 3–4 minutes per side, until golden brown and cooked through. Rest before serving.
How do you cook farro?
Cook the farro in chicken stock according to the packet instructions until tender.
