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