Chicken Parm with Fennel Salad

1: Prepare the chicken breasts by seasoning and coating them in flour.

2: Dip the floured chicken breasts in beaten eggs.

3: Coat the chicken breasts with Panko and Italian seasoning.

4: Heat neutral oil in a pan over medium heat and fry the chicken until golden brown.

5: In another pan, heat marinara sauce and combine with grated mozzarella and parm until melted.

6: For the fennel salad, slice the fennel bulb and toss with red wine vinegar, olive oil, salt, and pepper.

7: Serve the fried chicken topped with marinara and cheese alongside the fennel salad.