Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
I used pine nuts here, but cashews are also wonderful. To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.
In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
Preheat grill to medium.
Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
-The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it! I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.
Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
Dredge chicken cutlets with flour, shaking off excess.
Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
Turn oven to broil, with rack 8-10" from heat.
Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
-You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto. I found regular pesto makes the cutlets too oily. This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto
-These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.