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Crispy Cutlets with Fennel Salad

These incredibly satisfying crispy cutlets with fennel salad are the perfect quick and crunchy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 2 cups panko bread crumbs
  • 1 pinch Kosher salt
  • 1 pinch freshly ground black pepper
  • 1 large egg
  • 10 oz boneless skinless chicken breast
  • 1 thinly sliced shallot
  • 2 tablespoons fresh lemon juice
  • 1 thinly sliced fennel bulb
  • 1 cup chopped mixed herbs
  • 0.25 cup canola oil

Method
 

  1. Place panko in a shallow dish and season with salt.
  2. Whisk egg with a teaspoon of water in another shallow dish.
  3. Slice chicken breast in half horizontally to create two thin cutlets.
  4. Pound the chicken between parchment paper until an eighth inch thick.
  5. Season chicken with salt, dip into egg, then press firmly into panko crumbs.
  6. Combine shallot and lemon juice in a bowl, season with salt, and let sit.
  7. Heat canola oil in a skillet over medium-high heat until shimmering.
  8. Cook cutlets until golden brown and crispy on both sides.
  9. Transfer cooked cutlets to a paper towel-lined plate and season with salt.
  10. Toss fennel and herbs with the shallot mixture, then season with pepper.
  11. Serve crispy cutlet with fennel salad alongside lemon wedges and mustard.

Notes

Ensure your meat is pounded evenly so it cooks at the same rate and achieves maximum crispiness.
Pat the protein entirely dry before dipping it into the egg wash to prevent the breading from falling off.