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 together gently and let sit for 10 minutes.

In a separate bowl, blend mayonnaise, dijon mustard, granulated garlic, and the chopped parsley and dill. Add lemon juice and season with salt and pepper to taste. Stir until smooth.

Butterfly the chicken breasts and pound to about ¼ inch thickness. Set up a dredging station with flour, whisked eggs mixed with dijon, and a mixture of panko breadcrumbs and finely chopped walnuts.

Coat each chicken cutlet in flour, then dip in the egg mixture, allowing excess to drip off. Press into the panko-walnut mixture to adhere. Repeat for all cutlets.

Heat neutral cooking oil in a skillet over medium heat. Fry chicken cutlets in a single layer for 2-3 minutes per side until golden brown and crispy. Transfer to paper towel-lined sheet.

Preheat oven to 375°F (190°C) and place the sheet pan in the oven for an additional 8-10 minutes, or until internal temperature reaches 165°F (74°C).

Plate the walnut crusted chicken cutlets, garnishing with flaky sea salt and optional lemon squeeze, alongside the fennel slaw and herby mayo for dipping.