Crispy almond-breaded chicken with apple and fennel salad

Ingredients:

• 8 thin, skinless, boneless chicken breasts (about 0.7 kg)
• 1.5 tbsp. panko breadcrumbs
• 0.5 cup almond flour
• Grated zest of 1 lemon + 1 tbsp lemon juice + lemon wedges for serving
• 2 large eggs
• 1/3 cup + 1 tbsp olive oil + more as needed
• 4 cups mixed small salad greens
• Half a fennel root, cored and thinly sliced
• 1 small crisp red apple, thinly sliced
• 0.5 cup coarsely chopped fresh basil
• Half a small red onion, thinly sliced

Preparation:

1. In a shallow bowl, combine the panko, almond flour, and 1/2 teaspoon each of salt and black pepper. Stir in the lemon zest evenly with your fingers. In a separate shallow bowl, lightly beat the eggs and season with salt and pepper. Sprinkle the chicken with salt and black pepper.
2. In a large nonstick skillet over medium-high heat, heat about 1/3 cup olive oil (add some breadcrumbs and the oil should shimmer). Working with 2-3 chicken pieces at a time, dip each piece in the beaten egg, letting any excess drip off, then dredge the chicken in the dry mixture to coat completely.
3. Place the chicken pieces in the hot oil and fry until browned and cooked through, 1.5-2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly, and add more olive oil as needed.
4. In a bowl, combine the herbs, fennel, apple, basil, and red onion with lemon juice and the remaining 1 tablespoon olive oil; season with salt and pepper to taste. Divide the chicken among plates and serve with the salad and lemon wedges.