August 13: Rosemary, Parmigiano, and Pine Nut Breaded Chicken Cutlets with Fennel Slaw

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
2 eggs
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.

Combine the bread crumbs, Parmesan, 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.

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.

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.

4 SERVINGS

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.