Crispy Parmesan Chicken with Warm Fennel, Radicchio, and Arugula Salad

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

2 large eggs

1¼ tsp. table salt, divided

½ tsp. pepper

1 cup panko bread crumbs

3 ounces Parmesan cheese, shredded (1 cup)

½ cup vegetable oil for frying, divided

1 T. white wine vinegar

1 small shallot, minced

½ tsp. Dijon mustard

¼ cup extra-virgin olive oil, divided

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

 

Remove any tenderloins from breasts and reserve for another use. Cut each breast horizontally into 2 thin cutlets, then cover with plastic wrap and pound to even 1/4-inch thickness. Beat eggs, 1 tsp. salt, and pepper together in shallow dish. Combine panko and Parmesan in second shallow dish. Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off, then coat all sides with panko mixture, pressing gently so crumbs adhere. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 1/4 cup vegetable oil and small pinch panko mixture in 12-inch nonstick skillet over medium-high heat. When panko has turned golden brown, place 4 cutlets in skillet. Cook, without moving cutlets, until bottoms are deep golden brown, 2 to 3 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 2 to 3 minutes. Transfer cutlets to paper towel-lined platter, season with salt to taste, and keep warm in oven. Wipe skillet clean with paper towels. Repeat with remaining 1/4 cup vegetable oil and remaining 4 cutlets; transfer to platter and keep warm in oven. Wipe skillet clean with paper towels.