This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
cup hazelnuts, finely chopped
cup panko breadcrumbs
01In 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.
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