Rosemary, Parmigiano, and Pine Nut Breaded Chicken

Name: Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs; 1 red bell pepper, cored, seeded, and thinly sliced; 1 cup shredded carrots (available on the produce aisle of the supermarket); 1/2 small red onion, thinly sliced; 1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped; Salt and freshly ground black pepper; 2 tablespoons balsamic vinegar (eyeball it); 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); Zest and juice of 1 lemon; 1 cup Italian-style bread crumbs (eyeball it); 1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls); 1 teaspoon crushed red pepper flakes; 2 sprigs fresh rosemary, leaves stripped off stems; 1 garlic clove, peeled; 3 ounces pine nuts (pignoli) (a generous handful); 2 eggs; 1 1/2 pounds chicken breast cutlets; 3 to 4 tablespoons all-purpose flour; Vegetable oil, for shallow frying

Servings: persons

2 fennel bulbs
1 red bell pepper, cored, seeded, and thinly sliced
1 cup shredded carrots (available on the produce aisle of the supermarket)
1/2 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Zest and juice of 1 lemon
1 cup Italian-style bread crumbs (eyeball it)
1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls)
1 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped off stems
1 garlic clove, peeled
3 ounces pine nuts (pignoli) (a generous handful)
2 eggs
1 1/2 pounds chicken breast cutlets
3 to 4 tablespoons all-purpose flour
Vegetable oil, for shallow frying

1
For the fennel slaw, cut both bulbs of fennel into quarters.
2
Remove the core from each quarter with an angled cut into each piece.
3
Slice the fennel across into super-thin pieces and add to a salad bowl.
4
Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, EVOO, and the juice of 1/2 lemon.
5
Toss to coat and let the slaw marinate while you prepare the chicken.
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.
7
Transfer the mixture to a plate.
8
Beat the eggs in a separate shallow dish with a splash of water.
9
Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
10
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat.
11
Coat the seasoned and floured cutlets in eggs and then in breading and add to the hot oil.
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.
13
Squeeze the juice of the remaining 1/2 lemon over the cutlets.
14
Serve the chicken cutlets with a generous portion of the fennel slaw on top or on the side.

999

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 19 ingredients. The key ingredients include: 2 fennel bulbs, 1 red bell pepper, cored, seeded, and thinly sliced, 1 cup shredded carrots (available on the produce aisle of the supermarket), 1/2 small red onion, thinly sliced, and more.

Yes, Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw 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!

Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions