Pan-Fried Chicken Cutlets With Cool Fennel Salad Recipe

Name: Pan-Fried Chicken Cutlets With Cool Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Kosher salt and pepper; 3 tablespoons (3/4 ounce) shaved Parmesan; 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

Servings: persons

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
Kosher salt and pepper
3 tablespoons (3/4 ounce) shaved Parmesan
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

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

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Fried Chicken Cutlets With Cool 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.

Pan-Fried Chicken Cutlets With Cool Fennel Salad

How did you like this recipe?

Frequently Asked Questions