Pan-Fried Chicken Cutlets with Cool Fennel Salad

Pan-Fried Chicken Cutlets with Cool Fennel Salad
12 Ingredients
  • 2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds
  • 4 stalks celery, diced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • 3 tablespoons (3/4 ounce) shaved Parmesan
  • 1 pint cherry tomatoes
  • 3/4 cup canola oil
  • 1 pound chicken cutlets
  • 3/4 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup bread crumbs
Nutrition
927
46% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

103% 67

Saturated

47% 9

Trans

- 0

Monounsaturated

- 39

Polyunsaturated

- 16

Carbs

16% 48

Carbs (net)

- 40

Fiber

29% 7

Sugars

- 9

Sugars, added

- 0

Protein

72% 36

Cholesterol

52% 156

Sodium

48% 1143

Calcium

22% 218

Magnesium

20% 84

Potassium

25% 1175

Iron

26% 5

Zinc

20% 2

Phosphorus

61% 428

Vitamin A

19% 175

Vitamin C

35% 31

Thiamin (B1)

43% 1

Riboflavin (B2)

38% 0

Niacin (B3)

96% 15

Vitamin B6

65% 1

Folate equivalent (total)

44% 178

Folate (food)

- 88

Folic acid

- 53

Vitamin B12

30% 1

Vitamin D

245% 37

Vitamin E

70% 10

Vitamin K

109% 131

Sugar alcohols

- 0

Water

- 337
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