Rosemary, Parmigiano and Pine Nut Breaded Chicken

with Fennel Slaw

From Rachael Ray: 365 No Repeats

2 fennel bulbs
1 red bell pepper, cored, seeded, and thinly sliced
1 C shredded carrots
1/2 small red onion, thinly sliced
1/2 C fresh flat-leaf parsley leaves, chopped
salt and fresh ground black pepper
2 Tbsp balsamic vinegar
3 Tbsp extra-virgin olive oil (EVOO)
zest and juice of 1 lemon
1 C Italian-style breadcrumbs
1/2 C grated Parmigiano-Reggiano
1 tsp crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped off stems
1 garlic clove, peeled
3oz pine nuts (pignoli)
2 eggs
1 1/2 pounds chicken breast cutlets
3-4 Tbsp all-purpose flour
vegetable oil, for shallow frying

For the fennel slaw, cut both bulbs of fennel into quarters. Remove the core from each quarter with an angled cut into each piece. Slice the fennel across into super-thin pieces and add to a salad bowl. Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, EVOO, and the juice of 1/2 lemon. Toss to coat and let the slaw marinate while you prepare the chicken.

Combine the bread crumbs, cheese, red pepper flakes, rosemary, garlic, pine nuts, and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat the eggs in a separate shallow dish with a splash of water. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.

Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the seasoned and floured cutlets in eggs and then in breading and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3-4 minutes on each side, until the juices run clear and the breading is evenly browned.

Squeeze the juice of the remaining 1/2 lemon over the cutlets. Serve the chicken with a generous portion of the fennel slaw on top or on the side.