Name: Crispy Panko Chicken Cutlets with Fennel Arugula Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 5 oz container arugula (1 container); 1 fennel bulb (shaved); ⅓ cup parmigiano reggiano (freshly grated, plus more for shaving over salad); 1 large lemon (zest and juice); ⅓ cup olive oil; 1 tsp honey; 1 ½ tsp Dijon mustard; Seasoning salt (to taste, or salt and pepper); 3 large chicken breasts; ⅓ cup all-purpose flour; 1 ¼ cup panko breadcrumbs; ⅓ cup parmigiano reggiano (to mix with panko); 2 eggs; 2 tbsp milk; Olive oil (for frying, amount as needed); Salt and pepper (to taste)

Ingredients

5 oz container arugula (1 container)

1 fennel (shaved)

⅓ cup parmigiano reggiano (freshly grated, plus more for shaving over salad)

1 large lemon

⅓ cup olive oil

1 tsp honey

1 ½ tsp dijon mustard

Seasoning salt (to taste, or salt and pepper)

3 large chicken breasts

⅓ cup flour

1 ¼ cup panko

2 eggs

2 tbsp milk

Instructions

Step 1: Prepare the fennel arugula salad by combining grated parmigiano, lemon zest and juice, honey, dijon mustard, seasoning salt, and olive oil in a bowl. Whisk well and let it marinate for 15-20 minutes.

Step 2: Shave the fennel thinly and squeeze a bit of lemon juice over it to prevent browning.

Step 3: In a large bowl, toss the arugula and shaved fennel. When ready to serve, massage the dressing into the greens using as much or as little as you prefer.

Step 4: Slice the chicken breasts and pound them to your desired thickness for even cooking.

Step 5: Whisk the eggs with milk and pour onto a plate for dredging.

Step 6: On a separate plate, mix panko with the remaining ⅓ cup of parmigiano, along with salt and pepper to taste.

Step 7: On a third plate, combine the flour with seasoning salt to taste.

Step 8: Heat a pan on high for 2 minutes, then add plenty of olive oil and reduce heat to medium-high.

Step 9: Coat each chicken piece in flour, then dip in the egg mixture, and finally coat with the panko mixture, ensuring even coverage.

Step 10: Fry the chicken cutlets on medium-high heat until golden brown on both sides, about 2-3 minutes per side. Remove from the pan and drain if desired.

Step 11: Serve the cutlets topped with the fennel arugula salad, additional shaved parmigiano, and freshly cracked black pepper.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or garlic powder to the panko coating.

If you don’t have fennel, thinly sliced celery or radishes can add a crisp, fresh element to the salad.

Use chicken thighs instead of breasts for a juicier, slightly richer cutlet.

To keep the chicken crispy, cook in small batches and avoid overcrowding the pan.

FAQs

Can I bake the chicken cutlets instead of frying?

Yes, you can bake them at 425°F (220°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through, until golden and cooked through. This is a lighter alternative but may be slightly less crispy than frying.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed cornflakes can work in a pinch. Panko provides a lighter, crunchier texture, so try to use it if possible for the best results.