Pan-fried Chicken Cutlets With Cool Fennel Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds
• 4 stalks celery, diced
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• kosher salt and pepper
• 3 tablespoons shaved parmesan cheese
• 1 pint cherry tomatoes
• 3/4 cup canola oil
• 1 lb chicken cutlet
• 3/4 cup all-purpose flour
• 2 eggs, beaten
• 3/4 cup breadcrumbs

Recipe

• 1 in a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the parmesan.
• 2 quarter the tomatoes, add them to the bowl, and set aside.
• 3 heat the canola oil in a large pan over medium-high heat. season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• 4 working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
• 5 transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side.
• 6 as each cutlet is done, transfer it to a plate lined with a paper towel. divide the chicken among individual plates and serve with the fennel salad.