2 fennel bulbs
1 red bell pepper, cored, seeded, and thinly sliced
1 cup shredded carrots
1/2 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 cup Italian-style bread crumbs
1/2 cup grated Parmesan
1 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
1 garlic clove, peeled
3 ounces pine nuts
1 1/2 pounds chicken breast cutlets
3 to 4 tablespoons all-purpose flour
Vegetable oil, for shallow frying
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.
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.
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.
This chicken recipe is delicious. I really liked it, but I didn't like the fennel slaw. It was much too raw tasting. I wonder if it would be good cooked....
I didn't change anything except 2 small things: I changed the Parmigiano-Reggiano to Parmesan and I changed the fresh rosemary to dried. That's all.