Perfect Chicken Cutlets with Fennel Parmesan Salad

Author: Sistersnacking

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Perfect Chicken Cutlets with Fennel Grapefruit Salad

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This easily is the recipe we’ve made the most - (1) because our mom is obsessed with them, (2) they are extremely versatile, and (3) they are incredibly delicious. Enjoy cutlets with salad on top, or make into chicken parm, or a sandwich or eat them plain!For this version, we are pairing them with a perfectlly refreshing fennel, grapefruit, arugula salad that's loaded with sharp parm, olives, pine nuts and more!

Ingredients

• 4 large chicken breasts, butterflied or 8 thin chicken breasts (pounded thin if needed)
• 3-4 cups panko breadcrumbs, seasoned or unseasoned
• 1-2 cups grated parmesan
• All purpose flour for dredging
• 1 lemon, zested and cut in half
• 4 large eggs
• 1 tbsp Dijon mustard
• A lot of olive oil, enough to coat the bottom of your pan by 1/2 inch or so (we maybe used 1/2 - 1 cup)
• Salt and pepper
• Flakey salt

Fennel, Arugula, & Grapefruit Salad

• 1/2 carton of baby arugula
• 1 whole grapefruit, segments removed + juice of the whole grapefruit
• 1 whole fennel, sliced thin + fronds (the little green things on the top) for garnish
• Good amount of shaven and grated parm
• 1/4 a red onion, sliced thin
• 1/3 cup chopped castelvetrano olives
• 1 tbsp dijon
• 1 tbsp honey
• 1/4 cup olive oil
• Salt &. Pepper

Instructions

1. Start by prepping the chicken making sure the large breasts are butterflied and pounded thin - you want your cutlets paper thin. If you notice any icky chicken parts, remove those!
2. Get your dredging stations ready: 1. Flour; 2. Eggs whisked and mixed with dijon; 3: Breadcrumbs, grated parm, lemon zest
3. Salt and pepper your cutlets on either side and then pass through the stations in the above order, be sure to keep one hand wet for the eggs and one hand to handle dry ingredients or use tongs/a fork
4. Really pack the panko into the egg mixture so it forms a nice crust
5. Once they are breaded, let rest in the fridge for 30 minutes - 1 hour
6. Now you will shallow fry the chicken - add olive oil to a pan and you want it to coat the bottom with about 1/2 inch of oil - let this heat up on medium heat
7. Fry both sides of the chicken until golden, 3-5 minutes per side and DO NOT overcrowd the pan
8. Once the chicken is browned on both sides, place on a paper towel to remove excess oil and sprinkle with flakey salt and a squeeze of lemon

Arugula Salad

1. Toss all salad ingredients together in a large bowl, reserving some shaved parmesan & fennel fronds
2. Dressing - combine the grapefruit juice, olive oil, honey, dijon, and salt & pepper until combined
3. Pour dressing on top and toss salad, eat immediately.

Watch up make it here!