Ingredients

• 2 peaches; thinly sliced

• 8 cups arugula

• 1 cup farro; cooked

• 2 tbsp olive oil

• 2 tsp salt

For the chicken:

• 4 boneless, skinless chicken breasts

• 1 cup all-purpose flour

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs

• 2 tablespoons milk

• 2 cups panko breadcrumbs

• 1 cup vegetable oil

For the dressing:

• 1/2 cup Dijon mustard

• 1/4 cup honey

• 1/4 cup apple cider vinegar

• 1/4 cup olive oil

• 1 tbsp hot sauce

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp black pepper

Instructions

1. Preheat the oven to 350 degrees.

2. Toss the farro on a baking sheet lined with parchment paper in olive oil and salt. Bake for 20 minutes until golden brown and crispy.

3. In a medium bowl, whisk together the Dijon mustard, honey, vinegar, olive oil, hot sauce, garlic powder, salt, and pepper until well combined.

4. Heat the dressing in a small saucepan over medium heat until it begins to simmer.

5. Reduce the heat to low and let the dressing simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

6. Remove the pan from the heat and let the dressing cool at room temperature.

7. Cut each chicken breast into 2-3 thin cutlets, and pat them dry with paper towels.

8. In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.

9. In another shallow bowl, whisk together the eggs and milk.

10. In a third shallow bowl, combine the panko breadcrumbs.

11. Dip each chicken cutlet in the flour mixture, shaking off any excess.

12. Dip the chicken in the egg mixture, making sure it's well coated.

13. Coat the chicken in the panko breadcrumb mixture, pressing the crumbs onto the chicken to help them adhere.

14. Heat the oil in a large skillet over medium-high heat.

15. Once the oil is hot, add the chicken cutlets to the skillet, making sure not to overcrowd the pan.

16. Cook the chicken for 3-4 minutes on each side, or until they're crispy and golden brown.

17. Transfer the chicken cutlets to a wire rack set over a baking sheet to drain off any excess oil. Let rest for 10 minutes.

18. Toss the arugula and peaches in the dressing and top with sliced crispy chicken breast. Drizzle with additional dressing and serve.