ACTIVE TIME 40 MINUTES TOTAL TIME 40 MINUTES SERVES 4
✓ Dairy-Free
4 5-to-6-oz. boneless, skinless chicken cutlets
2 ¼ tsp. kosher salt, divided
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko
1 ½ Tbsp. poppy seeds
1 tsp. Dijon mustard
2 tsp. lemon zest plus
2 Tbsp. fresh juice (from 2 lemons)
1 ¼ cups extra-virgin olive oil, divided
1 small head radicchio, cored and chopped (about 4 cups)
1 small bulb fennel, cored and thinly sliced (about 2 cups), fronds reserved Lemon wedges, for serving
SEASON chicken with 1 ½ teaspoons salt. Place flour in a shallow dish. Place beaten eggs in a second shallow dish. Stir together panko and poppy seeds in a third shallow dish. Dredge cutlets 1 at a time in flour and shake off excess. Dip in eggs, turning to coat; allow excess to drip off. Place in panko mixture, pressing gently to adhere. Transfer to a plate.
WHISK mustard, lemon juice, and ½ teaspoon salt in a large bowl. Gradually whisk in ¼ cup oil until emulsified, about 30 seconds.
HEAT remaining 1 cup oil in a large, high-sided skillet over medium-high. Add 2 breaded cutlets; cook until golden brown, 2 ½ to 3 minutes per side. Let drain on a paper-towel-lined plate. Sprinkle with ⅛ teaspoon salt. Repeat with remaining 2 breaded cutlets and ⅛ teaspoon salt.
ADD radicchio, fennel, and lemon zest to dressing in large bowl; toss to coat. Serve cutlets with radicchio salad. Garnish with reserved fennel fronds and serve with lemon wedges.
PER SERVING: 579 Calories, 32g Fat (5g Saturated), 172mg Cholesterol, 3g Fiber, 45g Protein, 26g Carbs, 854mg Sodium, 0g Added Sugar