Megan Mitchell

Megan Mitchell Instagram – Crispy chicken cutlets with an arugula, apple, walnut and fennel salad👇🏼⁣
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Ingredients:⁣
• Canola oil, for a shallow fry⁣
• 2 8-ounce boneless, skinless chicken breasts⁣
• 1/4 cup AP flour⁣
• 1 egg⁣
• 3/4 cup plain breadcrumbs⁣
• 1 tsp. kosher salt, divided⁣
• 1 tsp. freshly cracked black pepper, divided⁣
• 1/4 tsp. garlic powder⁣
FOR THE SALAD:⁣
• 3 tbsp. extra virgin olive oil⁣
• 2 tbsp. apple cider vinegar⁣
• 1 tbsp. whole grain mustard⁣
• 2 tsp. dijon⁣
• 2 tsp. maple syrup⁣
• Kosher salt, to taste⁣
• Freshly cracked black pepper, to taste⁣
• 1 small head fennel, cut in half lengthwise and then thinly sliced into half-moons, fronds reserved⁣
• 1/2 granny smith apple, cut into thin half-moon slices⁣
• 2 lightly packed cups baby arugula⁣
• 1/2 cup chopped walnuts, toasted⁣
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Directions: ⁣
• Fill a 14-inch cast iron skillet halfway with oil. Bring up to heat over medium to 350F⁣
• Place 1 breast at a time into a gallon sized resealable bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound out the breast to 1/4-inch thick. Remove and continue with the 2nd breast. Remove⁣
• To the same bag add 1/2 tsp. of salt and 1/2 tsp. pepper along with the flour and shake⁣
• Add 1 breast at a time and shake to coat⁣
• In a medium shallow bowl crack the egg and beat. To another medium shallow bowl add the breadcrumbs, 1/2 tsp. salt, 1/2 tsp. pepper and garlic powder. Mix⁣
• Take the floured breasts, one at a time, and place in the egg, coating both sides and then place into the breadcrumbs, pressing the mixture in. Place back onto the plate and continue with the other breast⁣
• Carefully add both chicken breasts to the skillet and cook 2-3 minutes per side until golden brown and crispy. Remove to a sheet tray lined with a cooling rack and keep warm in a low oven while you make the salad⁣
• To a large bowl add the EVOO, vinegar, whole grain mustard, dijon, maple syrup and a large pinch of salt and pepper. Whisk together then add in the sliced fennel, apple, arugula and walnuts. Toss and taste for seasoning⁣
• To serve plate the chicken cutlet with some of the salad and garnish with the reserved fennel fronds | Posted on 08/Oct/2023 20:25:38