Fill a 14-inch cast iron skillet halfway with oil. Bring up to heat over medium.
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 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 2 eggs and beat together. In another medium shallow bowl pour in the panko, white and black sesame seeds, 1/2 tsp. salt, 1/2 tsp. pepper, garlic powder and cayenne. Mix.
Take the floured breast, one at a time, and place in the egg coating both sides and then place into the panko, pressing the mixture in. Place the coated chicken back onto plate. Repeat with the other breast.
Carefully place both chicken breasts into the skillet and cook 2-3 minutes per side until golden brown and crispy. Remove and keep warm in a low oven while you make the salad.
To a large bowl add the zest and juice from the lemon, EVOO, vinegar, dijon, honey and pepper. Whisk together then add in the sliced fennel and fronds, apple, walnuts and parsley. Toss and taste for seasoning.
Remove chicken from the oven, place on a platter then mound the salad on top. Serve.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen
©2020 Megan Mitchell