A vibrant shaved fennel salad featuring juicy blood orange, fragrant thyme, and crunchy toasted walnuts, served over crispy, golden-breaded chicken cutlets for a dish full of texture and bold flavors.
Shred fennel thinly, segment your oranges and toast walnuts. To make the salad combine your ingredients in a large bowl, toss everything gently and season with salt and fresh pepper.
To finish salad, top with a generous drizzle of olive oil. Check seasoning and add a generous handful of that salad atop a perfectly cooked chicken cutlet and eat up!