Crispy Chicken Cutlets with an Arugula and Fennel Salad

Crispy Chicken Cutlets with an Arugula and Fennel Salad

For the Chicken

2 chicken breasts

½ cup AP flour

3 eggs

1 cup panko breadcrumbs

1 tsp smoked paprika

½ tsp cayenne

1 tsp Sale Fino

Dievole Olive Oil to fry

For the Salad

½ bulb of fennel

1 tbsp Condimento Blanco

1 cup arugula

1 lemon, juiced and zested

1 tsp Sale Vero (coarse sea salt)

4 oz Parmesan, shaved

1 tbsp Chianti Classico Extra Virgin Olive Oil

1 tsp Sale Fino

Gold Label Balsamic Vinegar

Method1. Turn on the oven to 200 degrees

2. Pound the chicken breasts into thin cutlets, or butterfly the chicken breast

3. Season with salt and pepper to taste

4. Place the AP flour on a plate

5. Whisk the eggs and have them in a shallow dish big enough to dip the chicken breasts

into

6. Combine the panko, paprika, cayenne, and salt. Place on a plate

7. Heat up your olive oil in a large skillet or Dutch oven. You need about a half inch of oil in

the pan.

8. To bread the chicken, start with the flour and firmly press onto both sides. Next, dip both

sides into the egg mixture. Finally, press both sides of the chicken into the panko

breadcrumbs.

9. To fry, wait until the oil is hot and then cook the chicken cutlets one at a time until crispy

and golden on both sides. If you crowd the pan, the chicken will not become crispy.

10. Once fried, place on a baking sheet and put the chicken in the oven. This will allow the

chicken to rest and fully cook through while you prepare the salad.

11. Zest the lemon and massage into the Sale Vero, set aside.

12. For the salad, thinly slice the fennel and combine with a tsp of salt and the Condimento

Blanco. Allow to sit for at least 5 minutes.

13. For the dressing, add the lemon juice with the sale fino and slowly stream in the olive oil.

Combine with the fennel and arugula.

14. To plate, place the crispy cutlet down first and sprinkle the lemon salt over the top. Next,

top with the arugula and fennel salad. Shave Parmesan over the top and finish with a

generous drizzle of balsamic.