Skillet Chicken

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the green beans with 1 tablespoon olive oil and salt. Roast until tender, about 25 minutes.

In a medium saucepan, simmer the farro with 1 cup chicken broth until broth is absorbed, about 10 minutes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the cutlets until cooked through. Transfer to plates. Add 1/2 cup broth to the skillet. Simmer until thickened, scraping up browned bits. Add the butter, melt, and drizzle over the chicken. Garnish with cilantro; serve with farro and green beans.