Ingredients
View recipe page- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 3 ounces Parmesan cheese, shredded (1 cup)
- 6 (4-ounce) chicken cutlets, 1/2 inch thick, trimmed
- Salt and pepper
- 10 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 11½ teaspoons minced shallot
- 1/½ teaspoon Dijon mustard
- 1 fennel bulb, stalks discarded, bulb halved, cored,
- and sliced thin
- 12 ounces cherry tomatoes, halved
- 1½ head radicchio (5 ounces), cored and sliced thin
- 2 cups baby arugula
Instructions
- Adjust oven rack to middle position and heat oven
to 200 degrees. Spread flour in shallow dish. Beat
eggs in second shallow dish. Combine panko and
Parmesan in third shallow dish. Pat chicken dry
with paper towels and season with salt and pepper.
Working with 1 cutlet at a time, dredge in flour,
dip in egg, then coat with panko mixture, pressing
gently to adhere. - Heat 3 tablespoons oil in 12-inch nonstick skillet
over medium heat until shimmering. Add 3 cutlets
and cook until chicken is tender, golden brown, and
crisp, about 4 minutes per side. Transfer to paper
towel-lined platter and transfer to oven to keep warm.
Wipe out skillet with paper towels and repeat with
tablespoons oil and remaining 3 cutlets. - Whisk vinegar, shallot, mustard, ½ teaspoon salt, and
pinch pepper together in large bowl. Whisking con-
stantly, slowly drizzle in 3 tablespoons oil
until emulsified. - Wipe out skillet with paper towels. Heat remaining
tablespoon oil in now-empty skillet over medium
heat until shimmering. Add fennel and cook until
softened and just beginning to brown, about 5 minutes;
transfer to bowl with vinaigrette. - Add tomatoes to now-empty skillet and cook until
softened, about 2 minutes; transfer to bowl with
vinaigrette. Add radicchio and arugula to bowl
with vinaigrette and gently toss to combine. Season with
salt and pepper to taste and serve with chicken.