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Pounded Fennel Chicken Filet

A pounded thin chicken cutlet, either breast or thigh, becomes a tender but crispy quick dinner.

Course Main Course
Cuisine American
Keyword chicken breast, chicken cutlet, quick chicken dinner
Prep Time 15 minutes
Cook Time 7 minutes
Freezer time 5 minutes
Total Time 27 minutes

Ingredients

  • 1/2 cup flour, seasoned with salt and pepper
  • 2 eggs beaten
  • 1 cup panko crumbs
  • 2 tbsp chopped fresh parsley
  • 2 tbsp freshly grated lemon zest reserve lemon
  • 3 tsp fennel seeded, cracked
  • 2 chicken breasts, halved to half thickness (or 4 -5 chicken thighs)
  • 1/4 cup olive oil

Instructions

  1. Split the chicken thighs if not yet done, and pound to an even thickness.

  2. Dredge the chicken: put the flour in one shallow dish, beat the eggs in a second shallow dish, and mix the crumbs, parsley, zest, and fennel seeds in a third. Dip both sides of the chicken in the flour, then into the beaten egg. Lastly, lay into the crumbs, flipping once or twice to ensure they adhere well and form a good coating.

  3. Place on a plate and freeze for 5-10 minutes. This helps the coating adhere better.

  4. Fry in a skillet with enough oil to prevent sticking over low or medium-low heat. Preheat the pan, add the oil, and cook 4 minutes on the first side. Flip and cook an additional 3 minutes.

  5. Remove and place on a serving plate.

Recipe Notes

The chicken may be prepared in advance, refrigerated for 1-2 days, or frozen.  Remove cook as indicated.  Fully frozen chicken should be cooked to an internal temperature of 165F, which may take a few minutes longer than instructed.