Chicken Schnitzel with Fennel Salad

Perfectly crispy chicken topped with a bright crunchy salad is easy enough for a
weeknight dinner but impressive enough to serve to guests!

Servings:

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Main Course

Schnitzel chicken dinner fennel salad panko breadcrumbs

Instructions

1 Make the salad. In a large bowl, whisk the olive oil, lemon juice, lemon zest,
salt and sugar together. Add the thinly sliced fennel, the peppers, and the
parsley. Toss to combine. Set aside until ready to use.
2 Make the chicken schnitzel. Pound each chicken breast to ¼ inch thickness and
season with salt and pepper.
3 Set out three large plates with the flour, beaten eggs, and panko breadcrumbs on
them. Dredge each piece of chicken in the flour, then dip into the eggs, and
finally into the panko breadcrumbs. Make sure to coat both sides evenly.
4 Meanwhile, heat the oil in a large skillet over medium high heat. Add the
chicken one at a time, and cook, flipping once, until golden brown; about 4-5
minutes on each side. Transfer chicken to a baking rack or serving plate and
sprinkle with flaky sea salt. Repeat with the remaining chicken breasts, adding
more oil as needed.
5 Serve the chicken schnitzel with the fennel salad, shaved Pecorino Romano, and
lemon wedges.
6 Enjoy!