Walnut Crusted Chicken with Fennel Slaw

Fennel Slaw Ingredients

• 2 medium fennel bulbs, cored and very thinly sliced
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 lemon, juiced
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• ½ small red onion, cored and very thinly sliced

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Herby Mayo Ingredients

• 1 cup mayonnaise
• 2 tsp dijon mustard
• 1 tsp granulated garlic
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• ½ lemon, juiced

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Walnut Crusted Chicken Ingredients

• 1 ½ lbs boneless skinless chicken cutlets
• ½ cup all-purpose flour
• 3 eggs
• 2 tbsp dijon mustard
• 2 tsp granulated garlic
• 2 tsp smoked paprika
• 2 cups panko breadcrumbs
• ½ cup finely chopped walnuts
• Neutral cooking oil, as needed
• Flaky sea salt, for garnish
• Lemons, cut in half (for serving)

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Instructions

1. Preheat the Oven

• Preheat your oven to 375°F (190°C).

2. Prepare the Fennel Slaw

• In a large bowl, combine the fennel, garlic, parsley, dill, white wine vinegar, olive oil, lemon juice, a pinch of salt, and freshly cracked black pepper.
• Toss to combine, and let sit at room temperature while you prepare the rest of the dish.
• Rinse the sliced red onion under cold water and let it drain. Add the red onion to the slaw just before serving.

3. Make the Herby Mayo

• In a bowl, combine the mayonnaise, dijon mustard, granulated garlic, parsley, dill, and lemon juice.
• Stir to combine, then season with salt and black pepper to taste.

4. Prepare the Walnut Crusted Chicken

• Set up 3 separate bowls:
  • One with flour and a pinch of salt.
  • One with eggs, dijon mustard, granulated garlic, smoked paprika, and a pinch of salt (whisk to combine).
  • One with panko breadcrumbs and chopped walnuts (toss to combine).
• Place a wire rack inside a sheet pan.
• Dredge the chicken in the flour, then the egg mixture, and finally the panko-walnut mixture. Pat the panko mixture firmly onto the chicken.
• Arrange the coated chicken on the wire rack.

5. Pan-Fry the Chicken

• Heat a 12” stainless steel skillet over medium heat.
• Add enough oil to cover the bottom of the skillet by about ¼ inch.
• Once hot (test with a breadcrumb to check if it sizzles), place two chicken cutlets into the oil.
• Pan-fry for about 2-3 minutes per side until golden, lowering the heat if needed to prevent burning.
• Transfer the chicken back to the sheet pan. Repeat with the remaining chicken.

6. Bake the Chicken

• Bake the chicken in the oven for 8-10 minutes, or until fully cooked through.

7. Serve

• Serve the chicken with a pinch of flaky sea salt and a squeeze of lemon.
• Serve alongside the fennel slaw and herby mayo.

Enjoy your delicious walnut-crusted chicken with fennel slaw and herby mayo!