Fennel Saladwith Crispy Chicken Schnitzel

Place the shaved fennel in a large salad bowl and add the capers, olives, parsley, and orange segments.

Whisk together Dijon mustard, olive oil, lemon juice, and orange juice to make a citrus‑mustard dressing, then toss the dressing into the salad.

Lay the chicken breasts between two sheets of baking paper and pound them with a rolling pin until about 0.8 cm thick.

Set up a breading station: put plain flour in one shallow dish, the whisked eggs in a second, and panko breadcrumbs mixed with finely chopped parsley in a third.

Dredge each chicken piece first in flour, then dip it in the egg mixture, and finally coat it with the breadcrumb‑parsley mixture.

Heat a generous glug of olive oil in a medium‑hot pan and fry the chicken schnitzel for 3–4 minutes per side, until golden brown and cooked through.

Serve the crispy chicken schnitzel alongside the fennel salad; it pairs especially well with mashed potatoes.