Pan Fried Chicken Cutlets With Cool Fennel Salad Recipes

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

Steps:

• In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan.
• Quarter the tomatoes, add them to the bowl, and set aside.
• Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
• Transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side.
• As each cutlet is done, transfer it to a plate lined with a paper towel. Divide the chicken among individual plates and serve with the fennel salad.