2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds
4 stalks celery, diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
3 tablespoons (3/4 ounce) shaved Parmesan
1 pint cherry tomatoes
3/4 cup canola oil
1 pound chicken cutlets
3/4 cup all-purpose flour
2 eggs, beaten
3/4 cup bread crumbs
How to Make It
In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan. Quarter the tomatoes, add them to the bowl, and set aside.
Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere. Transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side. As each cutlet is done, transfer it to a plate lined with a paper towel. Divide the chicken among individual plates and serve with the fennel salad.