Chicken:
1/3 c flour
2 whole eggs beaten
1 1/3 c Panko
1 T oregano
1/4 tsp salt
1 tsp paprika
4 6 oz chicken breast pounded to 1/2 inch thick
3 T olive oil
Vegetables:
2 fennel bulbs trimmed and sliced thin
2 T Olive Oil
4 medium garlic cloves minced
1/8 t red pepper flakes
1/4 t salt
2 cups grape tomatoes halved
1/2 oz parmesean shaved
Place eggs in a bowl, flour in another and Panko, oregano, paprika in a third.
Season chicken with salt and pepper and dredge first in flour, egg then panko. Heat 3 T olive oil in a large skillet 4 minutes per side till no longer pink. Set aside on paper towels.
In the same pan, add 2 T olive oil and sautee the fennel till edges brown, about 8 minutes. Add tomatoes and red pepper cook another 2-3 minutes. Add garkic last for 20 seconds. Seanson with salt and pepper.
Place veggies on serving platter, top with chicken and shaved cheese.
