Farro with Apples, Almonds, and Smoked Mozz

So, I had 80% of this post written the other day and I accidentally hit my browser's back button a bunch of times, losing the entire thing. I thought there would at least be some of it saved, but no! None! So I threw in the towel. But I'm back and ready to post again, no longer angry at the computer. For the time being, at least. Anyway, to the foods.

Farro is another one of those ancient grains that is just now becoming popular in the U.S. It reminds me a bit of barley, but with more of a bite to it. It's hearty and healthy and a perfect alternative to pasta or rice in soups, bakes, or on its own as a salad. This recipe does just that - farro served with a delicious combo of apples, toasty almonds, dried cranberries, and smoked mozzarella. It would have been great as-is, but we were in a non-vegetarian mood so I baked some breaded chicken cutlets and served those on top. Delicioso! FYI the breaded chicken recipe is awesome in general for all your breaded chicken needs (chicken parm sandwich, salad, etc.).

Farro Salad with Apples, Almonds, and Smoked Mozzarella
from Serious Eats

For the wine-roasted garlic:
10 garlic cloves, unpeeled
1 tbsp honey
splash white wine

For the salad:
1 cup farro
1 tsp salt
1/2 cup chopped almonds, toasted
2 apples (I used 1 gala and 1 granny smith)
Juice of 1 lemon
1 cup dried cranberries
1/4 cup fresh parsley, chopped
6 oz. smoked mozzarella, cubed
1/3 cup olive oil
2 1/2 tbsp balsamic vinegar
salt and pepper, to taste

Preheat the oven to 350°. Place the garlic cloves in a pile on a sheet of aluminum foil. I recommend using large cloves, because they are annoying to peel after being baked if they are tiny. Drizzle with the honey and add a splash of wine. Fold up the foil to create a pouch, then bake for 45 minutes. Remove from the oven and set aside to cool. Once cooled, remove the garlic from their skin and mash.

While the garlic is cooking, combine farro, salt, and 6 cups of water in a large pot. Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes or until tender. Drain and let cool on a sheet with paper towels. Use good quality paper towels because you'll have to scrape them a bit to get the farro off later.

Core both apples and dice bite-size. Combine with the lemon juice and water to cover in a small bowl and set aside.

In a separate bowl, whisk together the olive oil and balsamic vinegar.

Now you've got all your pieces! In a large bowl, combine the farro, apples (drained first), almond, cranberries, mozzarella, garlic, and parsley. Toss with dressing and season to taste. Serve warm or cold, alone or topped with chicken (recipe below).

Baked Breaded Chicken Cutlets
from Martha Stewart

3/4 cup breadcrumbs (I usually add some salt, pepper, red pepper flakes, and maybe other seasonings if I'm feeling randy)
olive oil
1/4 cup flour
1 egg, whisked
2 boneless, skinless chicken breasts

Preheat the oven to 425°. Toss the breadcrumbs with the olive oil and spread in a single layer on a rimmed baking sheet. Toast for about 5 minutes or until browned.

Pound the chicken breasts to about 1/2" thickness (I cover them with plastic wrap on a cutting board and use my meat mallet but anything heavy would work).

Set up your station: place the flour in a shallow bowl, the egg in another shallow bowl, and the toasted breadcrumbs in a third bowl. Top a baking sheet with a rack to keep the chicken raised up - spray with cooking spray.

Dip the chicken breasts first in flour (shaking off excess), then egg (letting excess drip off), then dredge in breadcrumbs. Bake for about 10-15 minutes, until cooked through.