Rating: 3.5 stars
29 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 1
  • 29 Ratings
Kate Merker

Gallery

Credit: Ditte Isager

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • Quarter the tomatoes and add to the bowl. Set aside.

  • Heat the canola oil in a large pan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

  • 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.

  • 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.

  • Divide the chicken among plates and serve with the fennel salad.

Nutrition Facts

557 calories; calories from fat 40%; fat 25g; cholesterol 167mg; sodium 689mg; carbohydrates 47g; fiber 7g; sugars 5g; protein 46g.
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