Chicken Parmesan with Arugula and Fennel Salad
A classic Chicken Parmesan is the perfect date night meal!
As we shift from winter to spring, there is a certain magic in the air that calls for a shift in the foods we crave. This Crispy Chicken Parmesan is the perfect meal to make when bridging seasons. Picture a golden, crispy chicken cutlet smothered in a delicious tomato marinara and topped with melted mozzarella cheese. It’s warm and cozy but it’s contrasted with a bright and refreshing arugula and fennel salad, making it the ideal in between seasons dish!
This recipe is quick and easy enough to make on a weeknight, but also impressive enough to pull out on date night.
As we say ‘ciao’ to winter, and welcome in the promise of spring, let’s make this Crispy Chicken Parmesan with Arugula and Fennel Salad. This dish is cozy enough for chilly night yet light and bright enough to welcome in the changing season with open arms!
Chicken Parm with Arugula and Fennel Salad
Ingredients:
1 large fennel bulb
5 oz arugula
2 tbsp olive oil
1 tbsp red wine vinegar
2 chicken breasts, sliced in half horizontally to equal (ish) sizes
1 cup shredded parmesan cheese
1 1/2 cups panko bread crumbs
2 tsp Italian seasoning (or mix of oregano, thyme, basil)
1 tsp garlic powder
2 egg
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
parsley for garnish
neutral oil for frying, such as avocado oil
Directions:
Start by making your Arugula & Fennel salad: using a mandolin or a very sharp knife, cut the fennel into thin ribbons and place into a large bowl. Keep the fronds - the little grassy bits from the fennel. Add 1 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 cup parmesan and a few fennel fronds. Mix well and set aside in the fridge while you prepare the chicken.
Ensure your chicken breasts are all the same thickness (about 1/4”). Season each breast with S&P.
Create your dredging station by adding 2 eggs and 1 tbsp cold water to the first plate and mixing well. Add the flour with 1 tsp S&P to the 2nd plate. And finally, to the 3rd dish, add the panko breadcrumbs, 1/2 cup of shredded parmesan and the herbs. Mix to combine.
Heat a large frying pan over med-high heat and add the neutral cooking oil until it’s about a 1/4” deep in the pan.
Dredge the chicken first in the flour, then the egg, and finally the panko mixture, patting the panko onto the chicken breast to ensure it sticks.
Ensure the oil is nice and hot. It should shimmer. Very carefully, fry the chicken on both sides until golden brown and cooked through (about 2 mins per side). Transfer the chicken to a wire cooling rack to allow the chicken to drain while you complete this step with the remaining chicken.
Set your oven to broil. On a sheet pan, arrange your golden chicken cutlets and add a tbsp of marinara sauce to each one. Top with a generous pinch of shredded mozzarella sheet and broil until the cheese is melted and bubbly. Keep an eye on this so that they don’t burn!
Bring your salad out of the fridge and add in the arugula. Toss to coat in the dressing.
Garnish your chicken parmesan with chopped parsley and more shredded or shaved parmesan. Serve with the salad and enjoy!
Let’s Get Cooking!
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What did you think? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!