Crispy Chicken Cutlet with Dijon Sauce and Roasted Broccoli Salad

I used my usual method for breading chicken. I brush it with dijon and coat it in panko seasoned with salt, pepper and parmesan. I pan fry in a little oil just until brown on both sided then put it on a baking rack in the oven at 400 to finish cooking. I did not cook farro. I use a microwave rice blend Seeds of Change Seven Whole Grains. This salad is so good. I topped the chicken with a dijon sauce.

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