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