Name: Crispy Walnut Crusted Chicken with Fennel Slaw Delight
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 4 pieces Chicken Breast (Boneless, skinless); 1 cup Flour (For dredging); 2 large Eggs (Whisked with dijon and spices); 1 cup Panko Breadcrumbs (Substitute with standard breadcrumbs if needed); 1 cup Walnuts (Chopped, or substitute with pecans); 1/2 cup Neutral Cooking Oil (For pan-frying); to taste Flaky Sea Salt (Sprinkle generously before serving); 1 medium Fennel (Thinly sliced); 1/2 medium Red Onion (Minced, rinsed); 1/4 cup Herbs (Parsley & Dill) (Chopped, fresh); 2 tablespoons Lemon Juice (Freshly squeezed); 2 tablespoons White Wine Vinegar (Can substitute with apple cider vinegar); 1 cup Mayonnaise (Base for dipping sauce); 2 tablespoons Lemon Juice (For brightness); to taste Kosher Salt; to taste Black Pepper

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As I spread out my ingredients one chilly evening, I couldn’t help but smile at the thought of warming up my kitchen. This Walnut Crusted Chicken with Fennel Slaw is a revelation that takes comfort food to a whole new level. With its crispy exterior and juicy interior, this dish is not only a wholesome dinner option but also a showstopper for dinner parties. The delightful crunch of walnuts paired with a refreshing, tangy fennel slaw and zesty herby mayo creates a wonderful harmony of flavors and textures. Plus, it’s a breeze to prepare—perfect for those weeknights when time is short but the desire for deliciousness is strong. Are you ready to bring home this tasty twist on a classic chicken dish? Let’s dive into this flavor-filled adventure!

Why will you love this dish?

Elevated Comfort Food: This Walnut Crusted Chicken not only satisfies cravings but also impresses your guests, making it a fantastic choice for dinner parties.

Crispy Texture: The nutty walnut crust adds a delightful crunch, creating a mouthwatering contrast with the tender chicken.

Flavor Harmony: The zesty herby mayo and refreshing fennel slaw perfectly complement the rich chicken, balancing flavors with every bite.

Quick Preparation: You can prepare this dish with ease, keeping weeknight cooking exciting and delicious—if you’re in the mood for quick, check out my White Chicken Lasagna for more ideas!

Versatile Options: Feel free to swap chicken breasts for thighs or try different nuts in the crust. Whether you pair this with roasted potatoes or a fresh salad, it’s adaptable for every palate!

Walnut Crusted Chicken Ingredients

For the Chicken Cutlets
• Chicken Breast – A juicy main protein; opt for boneless, skinless breasts for the best results.
• Flour – Used for dredging; helps achieve that perfect crispy crust.
• Eggs – Binds all the coating ingredients together; whisk with dijon and spices for added flavor.
• Panko Breadcrumbs – Provides a light, crisper texture; substitute with standard breadcrumbs if needed.
• Walnuts – Adds a delicious nutty crunch; feel free to swap with pecans for a different flavor.
• Neutral Cooking Oil – Essential for pan-frying; ensures the chicken cutlets achieve that golden crispiness.
• Flaky Sea Salt – Amplifies the dish’s flavor; sprinkle generously just before serving.

For the Fennel Slaw
• Fennel – Provides fresh crunch and a mild anise flavor; perfect for balancing the richness of the chicken.
• Red Onion – Adds sharpness to the slaw; don’t forget to rinse it to mellow the flavor.
• Herbs (Parsley & Dill) – Fresh herbs elevate both the slaw and mayo; best used fresh for optimal taste.
• Lemon Juice – Brightens the flavors in both the slaw and dipping sauce, bringing acidity that complements the richness.
• White Wine Vinegar – Adds tang to the slaw; apple cider vinegar can serve as a substitute.

For the Herby Mayo
• Mayonnaise – The creamy base for your dipping sauce; blend with the herbs and lemon for flavor.
• Lemon Juice – Adds brightness and acidity to the mayo; enhances the overall taste profile.
• Kosher Salt & Black Pepper – Essential seasonings that help balance all the flavors in your dish.

This Walnut Crusted Chicken with Fennel Slaw is not just a meal; it’s an experience that will transform your dinner table!

Step‑by‑Step Instructions for Walnut Crusted Chicken Cutlets with Fennel Slaw

Step 1: Prepare the Fennel Slaw
In a large bowl, combine thinly sliced fennel, minced garlic, chopped parsley, and dill. Drizzle in white wine vinegar and lemon juice, followed by a splash of olive oil, a pinch of salt, and black pepper. Toss everything together gently to meld the flavors. Allow the mixture to sit for about 10 minutes while you prepare the rest of the dish to enhance the taste.

Step 2: Make the Herby Mayo
In a separate bowl, blend mayonnaise, dijon mustard, granulated garlic, and the chopped parsley and dill. Add lemon juice for a tangy kick and season with salt and pepper to taste. Stir well until the mixture is smooth and fully combined. Set aside to let the flavors develop as you focus on the walnut crusted chicken.

Step 3: Prep the Chicken
Start by butterflying the chicken breasts for even cooking and then pound them to about ¼ inch thickness using a meat mallet. Next, set up a dredging station: fill one bowl with flour, another with whisked eggs mixed with dijon mustard, and a third with a mixture of panko breadcrumbs and finely chopped walnuts. This setup will help you create the perfect walnut crust.

Step 4: Dredge the Chicken
Take one chicken cutlet and coat it thoroughly in the flour. Ensure every part is covered before dipping it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the panko-walnut mixture, ensuring it adheres well by gently pressing down. Repeat this process until all chicken cutlets are coated with a delicious walnut crust.

Step 5: Pan-Fry
Heat a generous amount of neutral cooking oil in a large skillet over medium heat until shimmering, roughly 3-4 minutes. Carefully place the coated chicken cutlets into the hot oil in a single layer, making sure not to crowd the pan. Fry for about 2-3 minutes per side until golden brown and crispy. Transfer the fried cutlets to a sheet pan lined with paper towels to absorb excess oil.

Step 6: Bake
Preheat your oven to 375°F (190°C) while you finish frying the chicken. Once all cutlets are in the pan, place the sheet pan in the preheated oven. Bake for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, ensuring a juicy interior.

Step 7: Serve
Carefully plate the walnut crusted chicken cutlets, garnishing with a sprinkle of flaky sea salt and an optional squeeze of fresh lemon to brighten the dish. Present alongside the refreshing fennel slaw and the herby mayo for dipping. This combination brings a delightful balance of flavors to your dinner table, showcasing the star of the meal: the Walnut Crusted Chicken with Fennel Slaw.

Make Ahead Options

These Walnut Crusted Chicken Cutlets with Fennel Slaw are perfect for meal prep, making busy weeknights a breeze! You can prepare the fennel slaw and herby mayo up to 24 hours in advance; just store them in airtight containers in the refrigerator to keep them fresh. Additionally, the chicken cutlets can be fully breaded and refrigerated for up to 3 days before cooking—this allows the flavors to meld beautifully. When you’re ready to serve, simply pan-fry the cutlets and bake them as usual for that crunchy, satisfying texture. With these prep strategies, you’ll enjoy restaurant-quality flavors at home with minimal effort!

Variations & Substitutions for Walnut Crusted Chicken

Feel free to mix things up and make this dish uniquely yours with these delicious suggestions!

Chicken Thighs: Swap chicken breasts for thighs for a juicier, richer flavor. They stay tender and moist!
Nut Variety: Use pecans or almonds instead of walnuts for a different nutty twist. Each nut brings its own delightful flavor.
Herb Boost: Customize the herby mayo by adding fresh chives or tarragon for an extra layer of flavor. It’s like a garden party in a dip!
Spicy Kick: Add a pinch of cayenne pepper to the flour mixture for a mild heat that complements the crust beautifully. Bring the flavor to life with a little warmth!
Alternative Slaw: Try a different slaw using cabbage or carrots as the base instead of fennel for a crunchier bite. Each will bring a refreshing change!
Crunchy Topping: Mix some crushed tortilla chips or sunflower seeds in with your panko for a fun, crunchy layer. It elevates the texture by adding additional crunch!
Baking Only: For a lighter version, skip the frying and bake the crusted chicken directly in the oven at 400°F (200°C) for 20-25 minutes for a healthier option. Crispiness can still be achieved!
Flavorful Sides: Pair your chicken with roasted vegetables like Brussels sprouts or sweet potatoes for a comforting meal. They harmonize wonderfully with the chicken and slaw.

Explore these variations to suit your taste or dietary preferences. For more inspiration, consider serving your Walnut Crusted Chicken alongside my Thai Chicken Salad or a warm bowl of Chicken Kofta with Garlic Yogurt Sauce to round out your dinner options!

Storage Tips for Walnut Crusted Chicken

Room Temperature: Allow chicken to cool completely before storing. Do not leave out for more than 2 hours to prevent bacteria growth.

Fridge: Store leftover pan-fried chicken cutlets in an airtight container for up to 2 days to retain their flavor and texture.

Freezer: For longer storage, freeze cutlets in a single layer on a baking sheet before transferring to an airtight container. Enjoy within 3 months for the best quality.

Reheating: To reheat, place cutlets in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through. This restores that crispy exterior while keeping the chicken moist.

What to Serve with Walnut Crusted Chicken Cutlets?

Your dining experience will shine even brighter when paired with delightful accompaniments to elevate the meal.

Creamy Mashed Potatoes: The buttery richness of creamy mashed potatoes balances the crunch of the chicken, making each bite heavenly.
Herbed Quinoa Salad: Light and fluffy quinoa tossed with fresh herbs and veggies brings brightness and complements the savory chicken perfectly.
Roasted Seasonal Vegetables: Crispy roasted carrots and Brussels sprouts provide a gorgeous contrast in texture and color, adding depth to your plate.
Garlic Bread: Crunchy garlic bread is a delightful side for mopping up the herby mayo—a comforting choice your family will love.
Crisp Green Salad: A fresh, crisp green salad with a tangy vinaigrette refreshes the palate after each bite of rich chicken.
Sparkling Lemonade: Sip on a refreshing sparkling lemonade to cleanse your palate and add a fun twist to the meal.
Chocolate Mousse: Finish on a high note with a silky chocolate mousse; its richness pairs harmoniously with the light main dish.
Lemon Sorbet: A palate-cleansing lemon sorbet is a zesty way to end the meal, enhancing the flavors you’ve encountered.

With these enjoyable sides and drinks, your Walnut Crusted Chicken Cutlets will truly shine, making every meal a memorable occasion!

Expert Tips for Walnut Crusted Chicken

Pound Uniformly: Ensure chicken is even in thickness to cook consistently and tenderly; uneven pieces might dry out.

Hot Oil Check: Before frying, test oil heat by dropping in a breadcrumb; it should sizzle immediately for a crispy walnut crust.

Dredging Technique: Don’t rush the dredging process; fully coat each piece with flour, eggs, and the crumb mix for better adhesion and crispiness.

Avoid Crowding: Fry cutlets in batches rather than overcrowding the pan; this allows for a perfect golden crust without steaming.

Storage Tip: Store leftover walnut crusted chicken in an airtight container; consume within two days to maintain its delicious crunch.

Walnut Crusted Chicken Cutlets with Fennel Slaw Recipe FAQs

How do I choose ripe fennel for the slaw?
Absolutely! When selecting fennel, look for bulbs that are firm and heavy for their size, with a mild, fresh aroma. The fronds should be bright green and crisp, while avoiding any dark spots or signs of wilting, which could indicate age. If the bulbs are rubbery or slimy, it’s best to leave them behind!

What’s the best way to store leftover walnut crusted chicken?
Once your walnut crusted chicken cutlets have cooled completely, place them in an airtight container. They will stay fresh in the fridge for up to 2 days. Make sure not to leave them at room temperature for more than 2 hours to avoid any food safety issues—we want to keep that deliciousness intact!

Can I freeze the walnut crusted chicken cutlets?
Absolutely! To freeze, lay your cooked chicken cutlets in a single layer on a baking sheet and place them in the freezer until firm, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or airtight container. Seal well, and these beauties will be good for up to 3 months. When ready to enjoy, simply reheat them in a preheated oven at 375°F (190°C) until thoroughly heated.

What if my panko doesn’t stick to the chicken?
If you’re finding that the panko isn’t adhering well to your chicken, try this simple troubleshooting step: before dipping the chicken into the egg mixture, make sure your flour coating is even and thorough. Additionally, gently press the panko-walnut mixture onto the chicken cutlet to help it stick better. A little patience goes a long way for that crunchy crust!

Is this walnut crusted chicken recipe suitable for people with nut allergies?
Very! If you’re cooking for someone with a nut allergy, you can absolutely substitute the walnuts with a nut-free alternative, such as crushed up seeds (like sunflower or pumpkin seeds) to maintain that delightful crunch. Always double-check your additional ingredients (like the mayonnaise) to ensure they’re free of any potential allergens—safety first!