For the chicken: Preheat the oven to 200 degrees F. Set a wire rack in a rimmed baking sheet.
Fill a 14-inch cast-iron skillet with enough canola oil to come halfway up the side. Heat over medium heat until the oil reaches 350 to 375 degrees F (or a few panko breadcrumbs bubble up when sprinkled into the skillet).
Meanwhile, place 1 chicken breast in a 1-gallon resealable plastic bag. Using a rolling pin or the flat side of a meat tenderizer, evenly pound the breast until about 1/4 inch thick. Remove to a plate and repeat with the 2nd breast. Reserve the resealable plastic bag.
Add the flour, 1/2 teaspoon of salt and 1/2 teaspoon black pepper to the same bag and shake to combine. Add 1 breast at a time and shake to coat.
Beat the eggs in a medium shallow bowl. In another medium shallow bowl, combine the panko with both sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder and cayenne. Stir to combine.
Dip each floured breast in the egg, coating both sides and then dredge in the panko, pressing to help the crumbs adhere. Return the breaded chicken to the plate.
Carefully lower the chicken in the hot oil and cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the prepared baking sheet and keep warm in the oven while you make the salad.
For the salad: Combine the lemon zest and juice, olive oil, vinegar, Dijon, honey and 1/4 teaspoon pepper in a medium bowl. Whisk together.
Halve the fennel lengthwise, cut out and discard the core, then thinly slice the fennel crosswise into half-moons and tear the fronds into pieces. Add both to the bowl.
Halve, core and thinly slice the apple. Add to the bowl along with the walnuts and parsley. Toss and taste for seasoning.
Remove the chicken from the oven, place on a platter then mound the salad on top. Serve right away.