Panko Chicken Cutlets

Fennel Arugula Salad
1 Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 minutes to marinate.
2 Shave the fennel and squeeze a bit of lemon on it so it doesn’t turn.
3 Add the arugula and fennel to a bowl. When ready, massage dressing in, using as much or as little as you want.
Crispy Chicken Cutlets
6 Slice the chicken breasts, then pound until desired level of thickness.
7 Whisk the egg with milk and strain onto a plate.
8 On another plate, mix the panko with the remaining ⅓ cup of parm cheese, add a bit of salt and pepper.
9 On a third plate, mix the flour with seasoning salt to taste.
11 Preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium high.
10 Coat the dried chicken well on both sides with the flour, dredge with the egg and coat with the panko.
12 Fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side. Remove from the pan.
13 Top with the salad, more parm and black pepper and that is it!