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© Meredith Corporation. All rights reserved. Used with permission.
In a bowl, whisk 2 tablespoons oil, vinegar, honey, 1/4 teaspoon plus 1/8 teaspoon salt and 1/4 teaspoon pepper. Gently toss with grapefruit and fennel; cover and refrigerate.
In a shallow dish, combine flour with 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Beat eggs in a separate dish. In a third dish, combine breadcrumbs with the remaining 1/4 teaspoon salt. Coat chicken cutlets in flour, then dip into egg, allowing excess to drip off. Finally, coat cutlets in breadcrumbs.
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat. Add 2 cutlets. Cook 2 minutes; flip and cook another 2 minutes, until chicken is golden brown. Repeat with the remaining 1 tablespoon oil, 1 tablespoon butter and 2 cutlets.
Toss arugula into salad and serve on top of cutlets.