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Chicken Milanese with Fennel Salad

This dish features thinly pounded chicken breasts coated in bread crumbs and fried until golden and crispy, offering a satisfying crunch with tender meat inside. It is served alongside a refreshing fennel salad that provides a licorice-like crunch, creating a balance of textures and flavors. The combination results in an appealing plate with crispy, golden chicken and vibrant, crisp vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts pounded thin
  • 1 cup bread crumbs preferably fresh or panko
  • 2 large eggs beaten
  • 1 cup flour
  • 1 fennel bulb fennel bulb thinly sliced
  • 1/4 cup olive oil for frying and dressing
  • 1 lemon lemon for juice and zest
  • to taste salt and pepper

Equipment

  • Kitchen mallet or rolling pin
  • Shallow dishes for breading
  • Large skillet or frying pan
  • Tongs or slotted spoon
  • Salad bowl

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a mallet or rolling pin until evenly thin—about 1/4 inch thick. This helps the chicken cook quickly and evenly.
  2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour and bread crumbs with salt and pepper to taste.
  3. Dredge each chicken piece first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly in bread crumbs, pressing lightly to adhere.
  4. Heat a generous amount of olive oil in a skillet over medium-high heat until shimmering and just starting to ripple, indicating it's hot enough for frying.
  5. Carefully place the breaded chicken breasts in the hot oil, cooking in batches if necessary. Fry for about 3–4 minutes per side, until golden brown and crispy, and the chicken is cooked through.
  6. Use tongs or a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  7. In a salad bowl, combine thinly sliced fennel bulb with the juice and zest of a lemon, and a drizzle of olive oil. Season with salt and pepper, then toss to combine — this creates a crisp, refreshing salad that pairs beautifully.
  8. Arrange the crispy chicken slices on a serving platter alongside the fennel salad, adding extra lemon wedges if desired for brightness.
  9. Spoon some of the salad over the chicken and serve immediately for a satisfying, crunchy, and bright dish.

Notes

Ensure the oil temperature is adequate before frying to achieve a crispy crust. Pounding the chicken thin allows for quick cooking and tender bites.