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1
For the fennel slaw, cut both bulbs of fennel into quarters.
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2
Remove the core from each quarter with an angled cut into each piece.
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3
Slice the fennel across into super-thin pieces and add to a salad bowl.
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4
Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, EVOO, and the juice of 1/2 lemon.
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5
Toss to coat and let the slaw marinate while you prepare the chicken.
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6
Combine the bread crumbs, Parmigiano, red pepper flakes, rosemary, garlic, pine nuts, and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture.
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7
Transfer the mixture to a plate.
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8
Beat the eggs in a separate shallow dish with a splash of water.
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9
Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
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10
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat.
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11
Coat the seasoned and floured cutlets in eggs and then in breading and add to the hot oil.
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12
Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.
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13
Squeeze the juice of the remaining 1/2 lemon over the cutlets.
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14
Serve the chicken cutlets with a generous portion of the fennel slaw on top or on the side.
