Pickled Rose
Food and art, mutually inspired.
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Fine Art Friday

Chicken Cutlet with Charred Lemon and Fennel Salad

Sometimes you just want a crispy piece of chicken. But not one that involves gloopy, eggy, floury fingers and a million dishes to clean up afterward. My chicken cutlet with charred lemon and fennel salad is crispy, light, easy to make, and the perfect September dish. The chicken is pounded thin, dredged in seasoned flour, and panfried until golden and crisp. No egg wash or breadcrumbs needed-you don’t even have to touch the chicken if you don’t want to. It’s THAT easy. The crispy chicken gets a layer of charred lemon and a heaping fennel salad on top to keep things light and bright-just what you want during the transition of summer to fall.



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Chicken Cutlet with Charred Lemon and Fennel Salad

Chicken Cutlet with Charred Lemon and Fennel Salad

Chicken Cutlet with Charred Lemon and Fennel Salad


1 lemon, thinly sliced and seeds removed

1 large fennel bulb, sliced thinly (preferably on a mandolin) and fennel fronds reserved

1/4 C Italian flat leaf parsley, rough chopped

1/4 C lemon juice

1/3 C olive oil

1/4 tsp Aleppo pepper

2 lbs boneless, skinless chicken breast

1/4 tsp kosher salt + more for seasoning


1/2 C all purpose flour

3 Tbsp avocado oil (or any neutral oil with a high smoke point)

Place sliced lemons on a baking sheet and broil on high until the lemon is charred in some places. Make the dressing. In a jar combine the lemon juice, olive oil, 1/4 tsp salt, and 1/4 tsp of Aleppo pepper. Shake until the dressing is emulsified. In a large bowl combine shaved fennel, parsley, and a few tablespoons of the dressing. Toss to combine and season to taste with salt and pepper.

Using a meat mallet, pound out chicken until it is 1/4”-1/2” thick. Season both sides of the chicken liberally with salt and pepper. Place flour on a large plate and season with salt and pepper. Mix until the seasoning is fully combined. Dredge chicken in the flour on both sides and shake off the excess.

Preheat oven to 350 degrees. Heat avocado oil in a large oven safe frying pan over medium high heat. Carefully add chicken to the pan and panfry for 4-5 minutes a side until the chicken is golden brown. Finish cooking the chicken in the oven for an additional 10-15 minutes, or until it reaches an internal temperature of 165 degrees.

Arrange charred lemon slices on top of chicken breasts and then add a heaping spoonful of the fennel salad on top. Garnish with a sprinkling of fennel fronds and flake salt.

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