* 2 fennel bulbs, cleaned and sliced thin
* 1 Tbsp fronds from the fennel
* 4 stalks celery, chopped
* 12 grape or cherry tomatoes, cut in half
* 2 lemons, zested and juiced
* 3 Tbsp olive oil
* 1/2 tsp salt
* 1/8 tsp black pepper
* 1/4 freshly grated or shaved Parmesan cheese
* 1 lb chicken cutlets
* 2 cups almond meal
* 2 eggs, beaten
* salt and pepper to taste
1. In a glass bowl, put the sliced fennel and fronds, celery, grape tomatoes, lemon zest, lemon juice, olive oil, salt, and pepper and toss together.
2. Add the Parmesan cheese and toss together once more gently. Set aside.
3. Divide the almond meal evenly between two shallow dishes, and salt and pepper both to taste.
4. Put beaten eggs in a separate shallow dish.
5. Dredge the chicken cutlets in the following order: almond, egg, almond. Put each on a platter.
6. Pour about 1/4 inch of cooking oil into a large heavy skillet over medium-high heat. When oil sizzles, take coated cutlets and gently lay a few in, cooking until nice and brown, about 2 to 3 minutes on each side, removing to a cooling rack covered with paper towels. Continue cooking cutlets, making sure not to over-crowd the skillet.
7. Serve by spooning generous amounts of fennel salad onto a plate and setting a cutlet alongside.
If you're on a low-carb or gluten-free diet, you will want to become familiar with almond meal. The almond meal replaces the use of flour or cornmeal to make the crust, which may be more suitable for your diet.
You don't have to buy almond meal; you can make it easily if you have a food processor. Just throw in some almonds and pulse. Use raw almonds for a more natural meal, or use blanched almonds for a finer meal which is closer to flour. Use roasted, salted almonds for a very rough, salty crust that's almost snack-like.
The entire recipe is low-carb and gluten-free, so you can enjoy this dish with gusto!