Crispy Chicken, Orange & Fennel Salad With Champagne-Citrus Vinaigrette

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The chicken:

1/3 cup flour

1 teaspoon kosher salt + more to taste

1/2 teaspoon pepper + more to taste

2 eggs

1 tablespoon Dijon mustard

1 1/2 cups panko breadcrumbs

2 large boneless, skinless chicken breasts, cut in half crosswise and pounded thin into four cutlets (around 3/8-inch thick)

1/3 cup olive oil

The salad:

1 head frisee, torn into bite-size pieces

1 head butter lettuce, torn into bite-size pieces

2 ounces loose arugula

1 small head fennel, halved and sliced very thin

3 oranges, peeled and cut into segments, 1 tablespoon juice squeezed from peel and set aside

The vinaigrette:

2 tablespoons Champagne vinegar

1/2 teaspoon kosher salt + more to taste

1 1/2 teaspoons Dijon mustard

1/2 cup fruity olive oil

-- Ground black pepper, to taste

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