crispy chicken over fennel citrus slaw
Fennel Slaw.JPEG

This bright fennel slaw is incredibly refreshing and flavorful, and could be served on its own or topped with the crispy chicken breast featured here. It is more of a summer dish, but also can be made year-round, particularly as citrus fruit is often prominent in stores during the winter. If you do not already have one, I would recommend purchasing or borrowing a mandoline for shredding the fennel and red onion. It is a terrific tool for producing thin, uniform slices; this is my personal favorite. The citrus notes of this dish pair well with a bright white wine such as a Sauvignon Blanc, Albarino, or Vermentino.

  • Boneless, skinless chicken breasts (4 total)

  • Egg (1 whole)

  • Panko bread crumbs (1 cup)

  • Salt (1 and 1/2 teaspoons total)

  • Canola oil (6 tablespoons)

  • Fennel bulb (1 large, very thinly sliced)

  • Red onion (1 small, very thinly sliced)

  • Shredded carrots (1 cup, shredded)

  • Scallions (1 bunch, chopped)

  • Orange (2 large, peeled and with segments removed)

  • Cucumber (1 medium, thinly sliced)

  • Crumbled goat cheese (1/3 cup)  

  • Olive oil (3 tablespoons)

  • White wine vinegar (2 teaspoons)

  • Salt and black pepper, to taste

  1. Unwrap the chicken breasts and pat dry with a paper towel to remove excess water moisture.

  2. Place the chicken breasts on a cutting board and cover with a large piece of plastic wrap. Using a meat pounder or another large flat surface such as a metal pan, pound the chicken breasts into thin cutlets.

  3. Lightly whisk the egg in a small bowl, and transfer to a shallow container for dredging the chicken.

  4. Place the panko breadcrumbs in a second shallow container.

  5. One at a time, coat each pounded chicken breast in the egg mixture, and then in the breadcrumbs. Ensure that each breast is fully covered with breadcrumbs for optimal crispiness.

  6. In a large stainless steel skillet, heat 6 tablespoons of canola oil until very hot. 

  7. Carefully using tongs, place the coated chicken breasts in the hot frying oil. Fry for approximately 4 minutes on the first side, until deeply golden brown and the chicken easily lifts out of the oil. Flip the chicken over and cook for another 2 minutes, until evenly browned and cooked through.

  8. Remove the chicken from the skillet and place the pieces on a cutting board to cool.

  9. While the chicken is cooling, combine the thinly sliced fennel, onion, carrots, scallions, orange segments, cucumber slices, goat cheese, olive oil and vinegar in a large mixing bowl. Taste for seasoning and add more salt and pepper to your liking.

  10. To serve, top the salad portions with slices of the crispy chicken breast.