Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

Name: 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 thick; , Salt and pepper; ½ cup, whole-wheat flour; 2 large organic, eggs; ½ cup 100 percent whole-wheat, panko bread crumbs; 1 ounce, Parmesan cheese, grated (½ cup); ½ teaspoon, garlic powder; ½ teaspoon, dried oregano; 5 tablespoons, cold-pressed extra-virgin olive oil; 1 tablespoon, white wine vinegar; 1½ teaspoons, minced shallots; ½ teaspoon, Dijon mustard; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 12 ounces, cherry tomatoes, halved; ½ head, radicchio (5 ounces), cored and sliced thin; 2 ounces (2 cups), baby arugula

Main Courses
Chicken
Vegetables
Salads

By Afton Cyrus

For a modern, healthier twist on chicken Parmesan, we served our flavorful cutlets with a fresh salad.

SERVES 4

TIME 1¼ hours

Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad

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