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Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

By Afton Cyrus

Published on December 9, 2019

Time

1¼ hours

Yield

Serves 4

Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

Ingredients

2 (6- to 8-ounce) organic boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thickSalt and pepper½ cup whole-wheat flour2 large organic eggs½ cup 100 percent whole-wheat panko bread crumbs1 ounce Parmesan cheese, grated (½ cup)½ teaspoon garlic powder½ teaspoon dried oregano5 tablespoons cold-pressed extra-virgin olive oil1 tablespoon white wine vinegar1½ teaspoons minced shallots½ teaspoon Dijon mustard1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin12 ounces cherry tomatoes, halved½ head radicchio (5 ounces), cored and sliced thin2 ounces (2 cups) baby arugula

Instructions

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Sprinkle each cutlet all over with ⅛ teaspoon salt; let stand at room temperature for 20 minutes.
  2. Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, garlic powder, and oregano in third shallow dish. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
  3. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 cutlets and cook until chicken is tender, golden brown, and crisp, 3 to 4 minutes per side. Transfer to paper towel-lined plate and place in oven to keep warm. Repeat with remaining 2 cutlets.
  4. Whisk vinegar, shallot, mustard, ¼ teaspoon salt, and pinch pepper together in large bowl. Whisking constantly, slowly drizzle in 1 tablespoon oil until emulsified.
  5. Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add fennel and cook until softened and just beginning to brown, about 5 minutes; transfer to bowl with vinaigrette.
  6. Add tomatoes to now-empty skillet and cook until softened, about 2 minutes; transfer to bowl with fennel. Add radicchio and arugula to bowl and gently toss to combine. Season with salt and pepper to taste and serve with chicken.
Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad
Photography by Daniel J. van Ackere. Styling by Sally Staub.

Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

Headshot of Afton Cyrus
By Afton Cyrus
4(17)
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Time

1¼ hours

Yield

Serves 4

Ingredients

Ingredient check list

Test Kitchen Techniques

Ingredients

Ingredient check list

Test Kitchen Techniques

Ingredients

Ingredient check list

Test Kitchen Techniques

Why This Recipe Works

Chicken Parmesan is often sopped with oil, smothered with cheese, and served over a mountain of pasta. While undeniably decadent, this approach can feel heavy. For a modern, healthier twist, we served our flavorful cutlets with a fresh salad. Instead of a layer of cheese, we added a smaller amount of grated Parmesan to the breading and then boosted the flavor with classic seasonings like garlic powder and oregano. Using a nonstick skillet helped us brown the cutlets perfectly while keeping the meat nice and moist. We then used the same skillet to soften fennel and cherry tomatoes before tossing them with radicchio and baby arugula in a simple vinaigrette for a warm, gently wilted salad. The cooked vegetables helped mellow the bitterness of the radicchio, while the vinaigrette added just the right amount of acidity. The slight bitterness of the greens also contrasted well with the rich and savory chicken, creating a well-balanced spin on an Italian American favorite.

Instructions

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Sprinkle each cutlet all over with ⅛ teaspoon salt; let stand at room temperature for 20 minutes.
  2. Spread flour in shallow dish. Beat eggs in second shallow dish. Combine panko, Parmesan, garlic powder, and oregano in third shallow dish. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
  3. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 cutlets and cook until chicken is tender, golden brown, and crisp, 3 to 4 minutes per side. Transfer to paper towel-lined plate and place in oven to keep warm. Repeat with remaining 2 cutlets.
  4. Whisk vinegar, shallot, mustard, ¼ teaspoon salt, and pinch pepper together in large bowl. Whisking constantly, slowly drizzle in 1 tablespoon oil until emulsified.
  5. Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add fennel and cook until softened and just beginning to brown, about 5 minutes; transfer to bowl with vinaigrette.
  6. Add tomatoes to now-empty skillet and cook until softened, about 2 minutes; transfer to bowl with fennel. Add radicchio and arugula to bowl and gently toss to combine. Season with salt and pepper to taste and serve with chicken.
  7. 7.Enjoy!
    Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

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