Fill a 14-inch cast iron skillet halfway with oil. Bring up to heat over medium to 350F.
Place 1 breast at a time into a gallon sized resealable bag. Using a rolling pin or the flat side of a meat tenderizer evenly pound out the breast to about 1/4-inch thick. Remove to a plate and do the same thing to the 2nd breast. Remove.
To the same bag add 1/2 tsp. of salt and 1/2 tsp. pepper along with the flour and shake. Add 1 breast at a time and shake to coat.
In a medium shallow bowl crack the egg and beat. To another medium shallow bowl add the breadcrumbs, 1/2 tsp. salt, 1/2 tsp. pepper and garlic powder. Mix.
Take the floured breasts, one at a time, and place in the egg, coating both sides and then place into the breadcrumbs, pressing the mixture in. Place back onto the plate and continue with the other breast.
Carefully add both chicken breasts to the skillet and cook 2-3 minutes per side until golden brown and crispy. Remove to a sheet tray lined with a cooling rack and keep warm in a low oven while you make the salad.
To a large bowl add the EVOO, vinegar, whole grain mustard, dijon, maple syrup and a large pinch of salt and pepper. Whisk together then add in the sliced fennel, apple, arugula and walnuts. Toss and taste for seasoning.
To serve plate the chicken cutlet with some of the salad and garnish with the reserved fennel fronds.
Recipe Courtesy of Megan Mitchell