Photo of Parmesan chicken with fennel-arugula salad by WW

Parmesan chicken with fennel-arugula salad

Total Time
19 min
8 min
8 min
The fennel salad, with fresh lemon juice, olive oil, honey for a touch of sweetness, and arugula for a peppery bite, doesn't get tossed until the last-minute so you can have it assembled and ready to go, but ensures that the greens won't wilt as it sits, especially since you'll be placing some hot cooked chicken over top. The chicken is coated in a delicious, easy Parmesan-breadcrumb mixture, and a quick pan-sear in a little bit of oil means it's cooked through in just 8 minutes. Coating just one side of the chicken, then sprinkling the remaining side while it's cooking away helps keep the prep neat and tidy and crumbly mess confined to the pan. Top everything off with a little more freshly grated Parmesan and dinner is ready to go.


Fresh lemon juice

1½ Tbsp

Olive oil

4 tsp


¼ tsp, or agave nectar

Table salt

¼ tsp

Uncooked fennel bulb(s)

½ medium, trimmed and thinly sliced


4 cup(s), baby variety, loosely packed

Grated Parmesan cheese

6 Tbsp, (1/4 cup plus 2 tablespoons)

Seasoned breadcrumbs

1 Tbsp

Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) cutlets


  1. Whisk together lemon juice, 1 tablespoon of oil, honey, and salt in large bowl. Place fennel on top, then add arugula; do not toss.
  2. Combine 1/4 cup of Parmesan and bread crumbs in small bowl. Place chicken on sheet of wax paper. Sprinkle half of Parmesan mixture evenly over one side of chicken cutlets and press to adhere.
  3. Heat remaining 1 teaspoon of oil in large nonstick skillet over medium heat. Add chicken, coated side down. Sprinkle remaining Parmesan mixture on top of chicken. Cook, turning once, until chicken is lightly browned and cooked through, about 8 minutes.
  4. Toss together salad and dressing. Divide salad evenly among 4 plates and top evenly with chicken. Sprinkle evenly with remaining 2 tablespoons Parmesan.
  5. Per serving: 1 chicken cutlet and 3/4 cup salad