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Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw

Recipe information

  • Yield

    4 servings

Ingredients

2 fennel bulbs
1 red bell pepper, cored, seeded, and thinly sliced
1 cup shredded carrots (available on the produce aisle of the supermarket)
1/2 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
Zest and juice of 1 lemon
1 cup Italian-style bread crumbs (eyeball it)
1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls)
1 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped off stems
1 garlic clove, peeled
3 ounces pine nuts (pignoli) (a generous handful)
2 eggs
1 1/2 pounds chicken breast cutlets
3 to 4 tablespoons all-purpose flour
Vegetable oil, for shallow frying

Preparation

  1. Step 1

    For the fennel slaw, cut both bulbs of fennel into quarters. Remove the core from each quarter with an angled cut into each piece. Slice the fennel across into super-thin pieces and add to a salad bowl. Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, EVOO, and the juice of 1/2 lemon. Toss to coat and let the slaw marinate while you prepare the chicken.

    Step 2

    Combine the bread crumbs, Parmigiano, red pepper flakes, rosemary, garlic, pine nuts, and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat the eggs in a separate shallow dish with a splash of water. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.

    Step 3

    Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the seasoned and floured cutlets in eggs and then in breading and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.

    Step 4

    Squeeze the juice of the remaining 1/2 lemon over the cutlets. Serve the chicken cutlets with a generous portion of the fennel slaw on top or on the side.

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