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5 from 3 votes

Chicken Cutlet with a Citrus, Fennel & Arugula Salad

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Ingredients 

Chicken Cutlets:

  • 2 chicken breasts pounded thin
  • Kosher salt for seasoning the chicken and breadcrumbs
  • Black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • Avocado oil for frying (can sub another neutral oil)

Citrus Fennel Salad:

  • 2 cups baby arugula
  • 1 fennel bulb thinly sliced in half moons (reserve some fronds for garnish)
  • Juice of half a lime
  • 1 orange I used Sumo Citrus, peeled, segmented and chopped into 1-2 inch pieces
  • 1/4 cup Castelvetrano olives sliced
  • 1/2 shallot thinly sliced
  • 2 tbsp salted roasted shelled pistachios roughly chopped

Citrus Shallot Vinaigrette:

  • Juice of half a lime
  • 2 tbsp fresh orange juice
  • 1/2 shallot finely minced
  • 3 tbsp extra-virgin olive oil
  • 1 tsp red wine vinegar or apple cider vinegar
  • Salt and freshly ground black pepper to taste

Directions 

  • Start by seasoning the chicken cutlets generously with salt and pepper on both sides. Set up a breading station with three shallow large bowls or plates: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 2 generous pinches of salt.
  • Dredge each chicken cutlet in flour (if using), dip it into the eggs, and then coat thoroughly in the panko mixture, pressing gently to adhere. Place onto a sheet pan or plate and set aside.
  • In a large bowl, combine the arugula, sliced fennel, orange segments, Castelvetrano olives, and pistachios.
  • In a small bowl or jar, whisk together the lime juice, orange juice, minced shallots, olive oil, and red wine vinegar or apple cider vinegar. Season with salt and pepper to taste.
  • Heat the oil in a large skillet over medium heat until shimmering. Fry the breaded chicken cutlets for 3-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
  • Arrange the crispy chicken cutlets on plates and top each with a generous portion of the citrus salad. Drizzle the salad with the vinaigrette and garnish with fennel fronds for a touch of elegance. Serve immediately.