Time: 30 minutes 

Yield: 4 chicken cutlets 

INGREDIENTS 

1 cup flour 

1-2 cups neutral oil

2 eggs 

1 cup bread crumbs 

2 tbsp fresh parsley, chopped

Salt and pepper to taste 

2 tbsp parmigiano 

4 chicken cutlets or 4 chicken breasts, butterflied 

Arugula Topping 

1 cup arugula 

1 fennel bulb, sliced 

1 tbsp olive oil 

2 tsp lemon juice 

INSTRUCTIONS 

Create a breading station for the chicken cutlets. Add flour, salt and pepper to one bowl and mix. Whisk 2 eggs together with salt and pepper. In a separate shallow bowl, mix together bread crumbs, fresh parsley and parmigiano. 

Dredge the chicken in the flour. Add the chicken to the egg mixture. Add the chicken to the bread crumbs. Rest the chicken on a wired rack and let the breadcrumbs stick to the cutlets. 

Heat a pan with neutral oil on low medium heat. About one inch deep. The oil will be hot enough once it glistens or if the oil bubbles if a wooden spoon is placed in the middle. 

While the oil is heating. Chop the fennel. In a bowl, mix the arugula, fennel, olive oil and lemon juice together. 

Once the oil is hot. Add the chicken cutlets in batches of 2. Cook until golden brown (3-4 minutes per side). Repeat this step with the second batch. 

Serve topped with the arugula mixture and enjoy!