Spring Chicken Milanese with Fennel
Chicken Milanese with Fennel is the perfect dish to welcome spring! The crispy, golden chicken is contrasted by the bright, citrusy fennel salad for a comforting and refreshing dinner.
Servings: 4
Ingredients
Chicken Milanese
- 1 lb chicken breasts or cutlets
- 2 eggs
- 1 c panko breadcrumbs
- ¼ c grated parmesan plus more to garnish
- Salt and pepper
- Oil for frying
Fennel Salad
- 2 fennel bulbs trimmed, cores removed, and 2 tbsp young fennel fronds reserved
- zest and juice from 1 lemon
- ½ tsp salt
- 2 tbsp young fennel fronds
- 2 tbsp extra virgin olive oil
Instructions
Bread and Cook the Chicken
- If you're starting from chicken breasts, slice each breast in half horizontally. Season both sides of the chicken generously with salt and pepper.
- Prepare dredging station: arrange two shallow bowls from left to right, and place the chicken on the far left of the bowls. Crack the eggs into the first bowl, add a pinch of salt and pepper, and beat together. In the second bowl, mix together the breadcrumbs and parmesan cheese and season with salt and pepper. Place a plate or tray for the breaded chicken at the far right of the line.
- Working one piece of chicken at a time, dip the chicken in the eggs to coat both sides, letting the excess drip off. Transfer the chicken to the breadcrumb mixture and press the breadcrumbs into both sides of the chicken so its thoroughly coated. Move the breaded chicken to the plate and repeat with the remaining pieces.
- Set a wire rack over a sheet pan (or line it with paper towels) next to your stove. Heat a generous amount of oil in a large, heavy bottomed pan over medium-high heat. When the oil is hot, cook 1-3 breaded cutlets at a time, depending on how many pieces your pan can hold without overcrowding the pan. Cook until golden on each side, about 3 minutes per side, then transfer to the rack to drain.
Make the Fennel Salad and Serve
- Thinly slice fennel with a knife and transfer to a salad bowl. Chop the reserved fennel fronds and add to salad bowl along with lemon zest and juice, olive oil, and salt. Toss well to mix.
- Add a piece of chicken to each plate, top with the fennel salad and a healthy sprinkle of parmesan cheese. Serve immediately.
Notes
Both the chicken and fennel salad can be prepared in advance and stored separately in the fridge. Before serving, warm the chicken in an oven at 400℉ for 10 minutes.