Pan-Fried Chicken Cutlets With Fennel Salad

Photo by Ditte Isager
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 557 calories
    • Calories 40 calories from fat
    • Fat 25 g
    • Cholesterol 167 mg
    • Sodium 689 mg
    • Protein 46 g
    • Carbohydrate 47 g
    • Sugar 5 g
    • Fiber 7 g


  1. Check 2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds
  2. Check 4 stalks celery, diced
  3. Check 3tablespoons fresh lemon juice
  4. Check 3tablespoons extra-virgin olive oil
  5. Check 3tablespoons (3/4 ounce) shaved Parmesan
  6. Check kosher salt and pepper
  7. Check 1pint cherry tomatoes
  8. Check 3/4cup canola oil
  9. Check 1pound chicken cutlets
  10. Check 3/4cup all-purpose flour
  11. Check 2 eggs, beaten
  12. Check 3/4cup bread crumbs


  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.