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Hazelnuts and panko create crunchy contrast to tender chicken

Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

30 minutes

Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

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.

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