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Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

We coated these cutlets with a blend of chopped hazelnuts and panko breadcrumbs, creating a crunchy contrast to the tender chicken. A quickly tossed salad of arugula and fennel dressed with a simple vinaigrette rounds out the meal and provides a refreshingly cool contrast to the crispy cutlets. Chicken cutlets are boneless, skinless breasts that have been halved horizontally; look for cutlets that weigh 5 and 6 ounces each. We pounded the cutlets between sheets of plastic wrap to an even ¼-inch thickness before seasoning. This allows them to cook quickly and evenly. If your cutlets are already ¼ inch thick, skip this step.

Tip

Don’t worry about removing the hazelnut skins; they won't make a difference in the finished dish. And don’t pound the cutlets thinner than ¼ inch; they may tear and won't all fit in the skillet at once.

Ingredients
  • ½

    cup hazelnuts, finely chopped

  • ½

    cup panko breadcrumbs

  • Kosher salt and ground black pepper

  • 4

    5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness

  • ½

    cup fresh tarragon leaves, chopped, divided

  • ⅓

    cup grapeseed or other neutral oil

  • ⅓

    cup extra-virgin olive oil

  • ¼

    cup red wine vinegar

  • 1

    5-ounce container (6 cups) baby arugula

  • ½

    medium fennel bulb, trimmed and thinly sliced

  • 1

    medium shallot, halved and thinly sliced

  • 1

    lemon, cut into wedges

Step 1

In a wide, shallow dish, stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon, pressing it into the chicken to adhere.

One at a time, add the cutlets to the hazelnut-panko mixture, pressing into the mixture and coating both sides. Place the cutlets on a large plate.

Step 2

In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering.

Add the cutlets in a single layer and cook until golden brown, about 2 minutes. Flip the cutlets and cook until the second sides are golden, about another 2 minutes. Transfer to a paper towel–lined plate.

Step 3

In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot, then toss. Serve the cutlets with the salad and lemon wedges on the side.

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