Hazelnut-Crusted Chicken with Arugula and Fennel Salad

By KDHarmon

From Milk Street

Ingredients

• 1/2 1/2 1/2 C hazelnuts, finely chopped
• 1/3 1/3 1/3 C panko breadcrumbs
• 1-1/2 1-1/2 1-1/2 tsp kosher salt
• 4 5-6 4 5-6 to 1/4-inch chicken cutlets, pounded to 1/4-inch thickness
• Kosher salt
• Pepper
• 8 8 8 Tbl chopped tarragon, divided
• 1/3 1/3 1/3 C neutral oil
• 1/4 1/4 1/4 C red wine vinegar
• 1/3 1/3 1/3 C extra virgin olive oil
• 6 6 6 C baby arugula
• 1/2 1/2 1/2 fennel bulb, thinkly sliced
• 1 1 1 medium shallot, thinly sliced
• lemon wedges, for serving

Details

Servings 4

Preparation

Step 1

In a wide, shallow dish, stir together nuts, panko and 1/5 tsp kosher salt.

Season cutlets on both sides with salt and pepper, then sprinkle with 3 Tbl of chopped tarragon, pressing it into the chicken. Press the cutlets into the hazelnut mixture to coat both sides.

In a large skillet over med-high heat, heat oil until shimmering. Add cutlets and cook until golden brown, about 2 minutes. Flip and cook until golden brown on the other side, another 2 minutes. Transfer to paper towel lined plate.

In a larg bowl, whisk olive oil, vinegar, tarragon and 1/4 tsp salt and 1/4 tsp pepper. Toss with arugula, fennel and shallot.

Serve chicken with the salad and lemon wedges.

Makes 4 servings.