Crispy Chicken Cutlets with Apple Fennel Salad
Crunchy, crispy chicken cutlets served with bright and flavorful 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.
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