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Ingredients
2 medium fennel bulbs, cored + very thinly sliced
2 garlic cloves, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
2 tbsp white wine vinegar
2 tbsp olive oil
1 lemon, juiced
kosher salt
freshly cracked black pepper
0.5 small red onion, cored + very thinly sliced
1 cup mayonnaise
2 tsp dijon mustard
1 tsp granulated garlic
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
0.5 lemon, juiced
1.5 lb boneless skinless chicken cutlets*
0.5 cup all-purpose flour
3 eggs
2 tbsp dijon mustard
2 tsp granulated garlic
2 tsp smoked paprika
2 cup panko breadcrumbs
0.5 cup finely chopped walnuts
neutral cooking oil, as needed
flaky sea salt
lemons, cut in half (for serving)
Method
Preheat the oven to 375°F.
For the fennel slaw, combine fennel, garlic, parsley, dill, white wine vinegar, olive oil, lemon juice, a pinch of salt, and freshly cracked black pepper in a large bowl. Toss to combine. Let sit at room temperature while you prepare the rest of the dish. Rinse the sliced red onion under cold water and let drain. Add it to the slaw right before serving.
For the herby mayo, combine the mayonnaise, dijon mustard, granulated garlic, parsley, dill, and lemon juice in a bowl. Mix to combine. Season with salt and black pepper to taste.
For the chicken, set up 3 bowls – one with the flour and a pinch of salt, one with the eggs, dijon mustard, granulated garlic, smoked paprika, and a pinch of salt (whisk to combine), and one with the panko and walnuts (toss to combine).
Place a wire rack inside of a sheet pan. Dredge the chicken through the flour, then the egg mixture, then the panko mixture. Shake off the excess flour and egg when dredging. Also, pat the panko mixture firmly into the chicken. Place the chicken onto the rack once coated.
Heat a 12” stainless steel skillet over medium heat. Add enough oil to come about ¼” up the sides of the skillet. Once hot (test a breadcrumb and make sure it sizzles), place two of the chicken cutlets into the oil. Pan-fry for about 2-3 minutes per side until golden, lowering the heat if needed so they don’t burn.
Transfer the chicken back to the sheet pan. Repeat with the remaining chicken. Bake the chicken for 8-10 minutes until fully cooked through.
Serve the chicken with a pinch of flaky sea salt and a squeeze of lemon, plus the fennel slaw and herby mayo alongside.
