Pan-Fried Chicken Cutlets With Fennel Salad

Pan-Fried Chicken Cutlets With Cool Fennel Salad
Ditte Isager

Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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
3
tablespoons
(3/4 ounce) shaved Parmesan
kosher salt and pepper
1
pint
cherry tomatoes
3/4
cup
canola oil
1
pound
chicken cutlets
3/4
cup
all-purpose flour
2
eggs, beaten
3/4
cup
bread crumbs

Directions

  1. In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Quarter the tomatoes and add to the bowl. Set aside.
  3. Heat the canola oil in a large pan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Working in batches, dredge the chicken in the flour, then in the eggs (let any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
  5. Cook the chicken in the pan until golden brown, about 2 to 3 minutes per side. As each cutlet is done, transfer it to a paper towel-lined plate.
  6. Divide the chicken among plates and serve with the fennel salad.
Kate Merker
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 25 g
  • Cholesterol 167 mg
  • Sodium 689 mg
  • Carbohydrate 47 g
  • Fiber 7 g
  • Sugar 5 g
  • Protein 46 g
What does this mean? See Nutrition 101.