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Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

4 Servings

30 minutes

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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.




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


  • ½

    cup hazelnuts, finely chopped

  • ½

    cup panko breadcrumbs


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Nancy H.

This is a lovely quick meal. Takes under the 30 minutes. Breadcrumbs would bread a 1.5x of the recipe. I thought it might need some sort of added richness ( goat cheese perhaps ), but it wasn't needed at all. Would go great with eating outside in the summer, perhaps with a glass of white wine.

Jennifer B.

Ok, I liked the hazelnut taste. I made the salad for another night and the salad was great. I used a hazelnut vinaigrette.

Kristi M.

Delicious! It definitely took longer than 20 min, and I bought the tenderloins already cut and ready to go, no pounding! I pulsed the hazelnuts in the food processor to get a finer crumb so it would coat better, and used a gluten free panko. A nice, light meal that my family ate every single bit of, and I tripled the recipe!