Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad | America's Test Kitchen

Name: Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad | America's Test Kitchen
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

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

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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