This is a pretty standard recipe for breadcrumbed chicken: dredge in flour, then egg, then breadcrumbs. She adds dried basil, dried thyme, and a load of Parmesan cheese to the breadcrumbs. Upon ripping apart my fridge, I discovered I was out of Parmesan. Bummer. I added a touch of salt to the breadcrumbs and moved on, pan-frying the cutlets in vegetable oil.
I had no idea what the sauce would taste like. It was creamy, with a nice, light sweetness. I always expect fennel to taste as full-on licorice cooked as it does raw, and I'm always surprised when it doesn't. You'd think I'd learn by now.
Conclusion: A good, strong Liked It. It was good as it was, and adding all that Parmesan that I was missing would, of course, only make it better, because Parmesan kicks ass.