Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Sal

Ingredientes

½ cup hazelnuts, finely chopped

⅓ cup panko breadcrumbs

Kosher salt and ground black pepper

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

½ cup lightly packed fresh tarragon, chopped, divided

⅓ cup grapeseed or other neutral oil

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

5-ounce container (6 cups) baby arugula

½ medium fennel bulb, trimmed, halved, cored and thinly sliced

1 medium shallot, halved and thinly sliced

1 lemon, cut into wedges

Instruções

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.

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.

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

Notas

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.

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 counterpoint to the crispy cutlets. Chicken cutlets are boneless, skinless breasts that have been halved horizontally; look for cutlets that weigh 5 to 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.