Crispy Chicken Cutlets with Spring Slaw

Chicken marinade:

1 cup of pickle juice

1 cup buttermilk

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne

Springy slaw:

1 bulb fennel, sliced thin

½ small head of cabbage, sliced thin

5 small radishes cut into matchsticks

4 spring onions, sliced thin

½ cup chopped dill

⅓ cup mayo

2 tsp dijon

2 tsp whole grain mustard

1 tbsp olive oil

1 tbsp hot honey

2 tsp sherry vinegar

½ tsp salt

½ tsp cracked black pepper

Breading station:

2 cups all purpose flour

5 eggs, lightly beaten

2 cups panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne

1 ½ tsp salt

1. Butterfly 2 chicken breasts and pound thin. In a shallow dish, combine pickle juice, buttermilk, garlic powder, onion powder, and cayenne. Marinate chicken in buttermilk mixture for at least one hour covered in the fridge.
2. While chicken is marinating, combine slaw fennel, radish, cabbage, spring onion, and dill in a large bowl. In a smaller bowl, combine mayo, dijon, whole grain mustard, olive oil, hot honey, vinegar and salt and pepper. Dress the slaw, cover, and refrigerate until ready to serve.
3. Set up breading station in three shallow bowls or pans. In one bowl, combine flour, onion powder, garlic powder, cayenne and ½ tsp salt. In the next bowl, lightly beat eggs and season with ½ tsp salt. In the third bowl add panko breadcrumbs and season with remaining salt.
4. Dip chicken cutlet in flour, shaking off excess before dipping in eggs. Press the cutlet into the panko breadcrumbs to ensure an even coating. Let cutlets rest in the freezer for 10 minutes while you heat up a neutral oil in a pan. Shallow fry the cutlets over medium heat until golden brown on both sides, 5-6 minutes total. Remove from pan and let rest on a wire rack and season with a pinch of salt.
5. Serve topped with slaw and enjoy!