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Pan-Fried Chicken Cutlets With Fennel Salad
- 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
- 3 tablespoons (3/4 ounce) shaved Parmesan
- 1 pint kosher salt and pepper
- 3/4 cup cherry tomatoes
- 1 pound canola oil
- 3/4 cup chicken cutlets
- 2 all-purpose flour
- 3/4 cup eggs, beaten
Directions:View on Real Simple
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