Wash and dry the lemons. Thinly slice and remove the seeds if needed. We used a mandoline to get perfectly even and thin slices.

Whisk the cup of breadcrumbs with the 2 tbsp of Italian seasoning and salt and pepper until combined and spread evenly on a plate. Dip a lemon slice into the ½ cup of milk and then dredge each side in the breadcrumb mixture and gently shake to remove excess crumbs.

Heat a heavy skillet on high heat and add the ¼ cup of vegetable oil. When the oil is hot (test by adding a small piece of lemon, if it sizzles, it’s ready), Add the lemons to the oil in batches (use tongs so you don’t burn yourself. Fry the lemons for approximately 1 to 2 minutes, or until both sides (flip once) are a light golden brown. Remove from the oil and place on a wire rack or a plate lined with paper towel to absorb any excess oil.

In a small bowl, mix the 1 cup of vegan sour cream, the juice from one lemon, the 2 tbsp of white balsamic vinegar, the 1 tsp of ground thyme, and the ½ tsp sea salt and ¼ tsp black pepper (or to taste), and stir until completely combined. If you want a thinner dressing, add a bit of water until you get the consistency desired.

In a large salad bowl, toss the dressing with the arugula and fennel and plate. Put the lemons on top of the salad.

Enjoy!