Pan-Fried Chicken Cutlets with Cool Fennel Salad

Pan-Fried Chicken Cutlets with Cool Fennel Salad
Photo by Ditte Isager


  • 2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds
  • 1 pint cherry tomatoes
  • 3 tablespoons fresh lemon juice
  • 1 pound chicken cutlets
  • 3 tablespoons extra-virgin olive oil
  • 2 eggs, beaten
  • Kosher salt and pepper
  • + 5 more ingredients
    • ¾ cup bread crumbs
    • ¾ cup canola oil
    • 4 stalks celery, diced
    • ¾ cup all-purpose flour
    • 3 tablespoons (3/4 ounce) shaved Parmesan

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. Quarter the tomatoes, add them to the bowl, and set aside. Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon sal...

View full recipe at My Recipes


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