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Easy Crispy Parmesan Chicken with Warm Fennel, Radicchio & Arugula Salad One-Pot Recipe

This one-pot recipe combines crispy Parmesan-coated chicken with a vibrant salad of fennel, radicchio, and arugula, all tossed in a tangy vinaigrette.
It’s a simple, flavorful dish that’s perfect for a quick yet elegant weeknight meal, minimizing cleanup while delivering bold flavors.
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Total Time 1 hour
Course Main Dish
Cuisine Italian-American
Servings 4

Equipment

  • 12-inch nonstick skillet
  • Box grater

Ingredients
  

Chicken and Coating:

  • 4 6- to 8-ounce boneless, skinless chicken breasts, trimmed
  • 2 large eggs
  • 1¼ teaspoons table salt divided
  • ½ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 ounces Parmesan cheese shredded (1 cup)
  • ½ cup vegetable oil for frying divided

Salad and Vinaigrette:

  • 1 tablespoon white wine vinegar
  • 1 small shallot minced
  • ½ teaspoon 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

Instructions
 

  • Remove tenderloins from chicken breasts for another use. Slice each breast horizontally into 2 thin cutlets. Cover cutlets with plastic wrap and pound to ¼-inch thickness.
  • Beat eggs, 1 teaspoon salt, and pepper in a shallow dish. In a second dish, combine panko and Parmesan. Dip each chicken cutlet in the egg mixture, let excess drip off, then coat with the panko mixture, pressing gently to adhere.
  • Preheat the oven to 200°F. Heat ¼ cup vegetable oil in a 12-inch skillet over medium-high heat. Cook 4 cutlets until golden brown on both sides, 2–3 minutes per side. Transfer to a paper towel-lined platter, season with salt, and keep warm in the oven. Repeat with the remaining oil and cutlets.
  • Whisk vinegar, shallot, mustard, and ¼ teaspoon salt in a large bowl. Gradually whisk in 3 tablespoons of olive oil until emulsified.
  • Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Cook fennel until softened and lightly browned, 5–7 minutes. Transfer fennel to the vinaigrette.
  • Toss the warm fennel with cherry tomatoes, radicchio, and arugula in the vinaigrette. Adjust seasoning with salt and pepper.
  • Plate the crispy chicken cutlets alongside the salad and enjoy!
Keyword crispy chicken ideas, Easy chicken recipe, Parmesan chicken salad, quick one-pot dinner, skillet chicken recipe
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