准备

做艾奥利

• 将架子放在烤箱的中心，然后将烤箱加热到500°F。
• Halve and seed the bell peppers and rub them with oil. Set them cut side down on a heavy-duty rimmed baking sheet and roast until just tender, about 20 minutes. Transfer the peppers to a bowl and cover with plastic wrap to steam, 10 minutes. Pull off and discard the skins. Reserve 4 pepper halves for the farro salad.
• 将剩余的2份胡椒粉切成碎片，并与蛋黄酱，橄榄油，大蒜和2汤匙一起放入搅拌机。水。泥直到非常光滑。调味，用盐和胡椒粉调味。转移到一个小碗中，放在一边。

Make the farro salad

• Fill a 4-quart saucepan three-quarters full with water and bring to a boil over high heat. Stir in 2 Tbs. salt and the farro. Cook until tender, 15 to 18 minutes. Drain the farro and spread it on a rimmed baking sheet. Drizzle with 2 Tbs. of the oil and toss to prevent it from sticking.
• 将预留的烤胡椒切成小骰子。在11英寸直侧炒锅中，加热剩余的2汤匙。用中火油油。加入洋葱并煮熟，用木勺搅拌，直到半透明，大约5分钟。加入西红柿，芹菜和大蒜，煮熟，偶尔搅拌，直到变软5分钟。加入葡萄酒，猛烈地慢火煮，直到减少一半，约12分钟。加入法罗，黄油，奶酪，牛至，香脂和烤胡椒。调味盐和胡椒粉和更多的帕米亚诺 - 雷吉亚诺。从火上取出，盖上盖子，并保持温暖。

Cook the chicken

• Position a rack in the center of the oven and heat the oven to 200°F.
• Put the rice flour in a shallow bowl. Lightly beat the eggs in a second shallow bowl. In a third, combine the panko with the parsley, Parmigiano-Reggiano, 2 tsp. salt, and 1 tsp. pepper.
• 蝴蝶鸡胸肉：将每个乳房的厚部分水平切成薄片，几乎将其切成一半，这样您就可以像书一样打开它。用肉槌，将每个鸡胸肉砸在2张塑料包裹之间，均匀厚。用盐和胡椒粉调味鸡肉。
• 将每片鸡肉彻底擦在面粉中，摇晃多余的鸡肉，然后在鸡蛋中擦拭，放下多余的滴水，然后在panko混合物中搭配好涂层。转移到板上。
• Heat 3 Tbs. of the canola oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot—a few crumbs dropped in the oil should sizzle immediately. Cook 2 of the chicken breasts, flipping once with tongs, until golden-brown and just cooked through, 8 to 10 minutes total. Transfer to a plate lined with paper towels to drain briefly, then to a rimmed baking sheet; keep warm in the oven. Repeat with the remaining chicken in 2 batches, cleaning the pan and adding more oil as necessary.
• In a medium bowl, toss the arugula with the lemon juice and a pinch of salt, then toss with the olive oil and season with pepper to taste.
• 将鸡胸肉转移到切菜板上，并将其切成三分。与法罗，艾奥利和芝麻菜一起服务。