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Crispy Chicken With Fennel-Potato Salad


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Fennel-potato salad:

2 Yukon gold potatoes (about 1 1/4 pounds), unpeeled


1/4 teaspoon whole-seed mustard

1 1/2 tablespoons white balsamic or red or white wine vinegar

Freshly ground pepper, to taste

1/4 cup olive oil

1/2 fennel bulb, cored and diced, fronds reserved

1/2 roasted and peeled red bell pepper, cut into 1/4-dice (see Note)

Crispy chicken:

4 6-ounce skinless, boneless chicken breast halves (1 1/2 pounds total)

2 eggs

1 1/2 cups panko breadcrumbs (see Note)

1/4 cup olive oil or vegetable oil

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