Pan-Fried Chicken Cutlets With Cool Fennel Salad

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2 fennel bulbs, halved and thinly sliced, plus 1 tablespoon of the fronds

4 stalks celery, diced

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Kosher salt and pepper

3 tablespoons (3/4 ounce) shaved Parmesan

1 pint cherry tomatoes

3/4 cup canola oil

1 pound chicken cutlets

3/4 cup all-purpose flour

2 eggs, beaten

3/4 cup bread crumbs

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