Crispy Chicken Cutlets With Tomato Fennel Salad

Name: Crispy Chicken Cutlets With Tomato Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 pound Tomatoes, thinly sliced; 1/4 cup Very thinly sliced fennel bulb; 1 tablespoon Thinly sliced shallot; 1/4 cup Chopped fresh herbs (such as fennel greensbasil, parsley, or carrot greens, or a mix); 1 tablespoon Olive oil; 1 tablespoon Fresh lemon juice; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; Chicken; 2 1/4-1/3 pounds chicken breasts; salt and pepper; 1 Egg; 1 teaspoon Hot sauce; 2/3 cup panko breadcrumbs; 1/4 cup Oil for frying; lemon wedges for serving

Servings: persons

Salad
1 pound Tomatoes, thinly sliced
1/4 cup Very thinly sliced fennel bulb
1 tablespoon Thinly sliced shallot
1/4 cup Chopped fresh herbs (such as fennel greensbasil, parsley, or carrot greens, or a mix)
1 tablespoon Olive oil
1 tablespoon Fresh lemon juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Chicken
2 1/4-1/3 pounds chicken breasts
salt and pepper
1 Egg
1 teaspoon Hot sauce
2/3 cup panko breadcrumbs
1/4 cup Oil for frying
lemon wedges for serving

1
First, make the salad: Combine all of the salad ingredients in a bowl, and mix them together. Set aside for flavors to develop while you make the chicken.
2
Place chicken breasts in a heavy duty freezer bag, lay the bag on the counter, and use a large rolling pin to pound them to approximately 1/4 inch in thickness (if you can't get them that thin, it's okay, your cutlets will just take a bit longer to cook).
3
Place the flour in a shallow dish or bowl. In a second bowl, whisk together the eggs and hot sauce until smooth. Place the panko breadcrumbs in a third shallow dish or bowl. Line a baking sheet with parchment paper. Season the chicken cutlets liberally on both sides with salt and pepper.
4
ake one chicken cutlet and dredge it in the flour until fully coated. Dip into the egg mixture, followed by the breadcrumbs, making sure that it gets fully coated with crumbs. Transfer to parchment lined baking sheet. Repeat with remaining cutlet.
5
Heat the oil in a pan over medium-high heat and once heated, place the cutlets in the pan and cook, flipping once, until golden brown on both sides (about 2-4 minutes per side). Once cooked, transfer cutlets to a plate lined with paper towels to sop up any excess grease.
6
Serve the cutlets hot, topped with copious amounts of tomato fennel salad, and a squeeze of fresh lemon.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad, 1 pound Tomatoes, thinly sliced, 1/4 cup Very thinly sliced fennel bulb, 1 tablespoon Thinly sliced shallot, and more.

Yes, Crispy Chicken Cutlets With Tomato Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!