Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Hazelnuts and panko create crunchy contrast to tender chicken
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.
4
Servings
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.
30 minutes
Ingredients
-
½
cup hazelnuts, finely chopped
-
½
cup panko breadcrumbs
Directions
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS