Crispy chicken cutlets with apple fennel salad is a joy to eat and a meal even picky eaters will like. Golden, sesame studded pan-fried chicken cutlets take center stage in this bright, refreshing dish. The chicken is crisp on the outside and tender inside, offering the perfect contrast to a vibrant salad of thinly sliced apple, shaved fennel, lemon and dill. The salad adds a cool, tangy crunch that cuts through the richness of the chicken. Light yet satisfying, this is a fresh twist on a classic comfort food pairing.
You can bread the chicken either in panko flakes, or regular bread crumbs. I ended up using both because I ran out of panko and we liked it both ways. You can add some sesame seeds to the breading for crunch and flavor too. I used my standard breading method here for when I want really crunchy chicken. The chicken breasts are halved to give 2 thin breasts per piece. Pounding them out really helps the chicken come out tender and juicy. Dip them first in a light coating of flour, then into an egg/water mix, then into the breadcrumbs or panko, pressing firmly to adhere. This guarantees a super crispy, crunchy result.
To be honest, I could eat buckets of this fennel and apple salad. It is so bright and fresh and makes a perfect paring with this chicken. If you’d like to try a spicy, crunchy fried chicken dish, check out my family’s favorite Nashville hot chicken sandwiches.
Crispy Chicken Cutlets with Apple Fennel Salad
Ingredients
For the chicken:
- 3 boneless, skinless chicken breasts halved across so you get two thin pieces out of each breast, pounded out lightly
- 1 cup flour seasoned lightly with salt and pepper
- 2 eggs whisked with 2 tbsp water
- 2 cups panko flakes or bread crumbs
- 2 tbsp sesame seeds optional
- lemon wedges for serving
- oil for frying
For the salad:
- 2 Granny smith apples cored and sliced into large matchsticks
- 1 red apple cored and sliced into large matchsticks
- 2 fennel bulbs trimmed and sliced into matchsticks
- 2 mini cucumbers cut into matchsticks
- lemon juice to taste
- 1/2 tsp dried dill
- salt and pepper to taste
Instructions
- To make the salad, combine all the ingredients and toss well, making sure to use enough lemon juice to coat the apples so they don't brown and so that you get some juice along with the salad.
- Heat oil in a large, deep skillet to 350. Cut and pound out the chicken pieces and season well with salt and pepper. Place the panko/breadcrumbs/sesame seeds in a large bowl. Whisk the eggs and water in another shallow bowl. Place the flour on a plate or another shallow bowl and season with salt.
- Dip each piece of chicken into the flour, then into the egg mix, then into the breadcrumbs, pressing them on. Place on a baking sheet until all pieces are done.
- Fry a few pieces at a time so you don't drop your oil temp too much. When they are golden brown and the oil has stopped bubbling loudly, drain on paper towels. They should be at least 165 in the thickest part. Fry the remaining pieces then serve with the salad and extra lemon wedges for squeezing over the chicken.