Hazelnut And Parmesan-crusted Chicken
This delicious recipe features juicy chicken breasts coated in a crunchy hazelnut and parmesan crust, served alongside crisp lettuce leaves. Perfectly golden-brown and bursting with flavor, this dish is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 4 chicken breasts
- 40g/1½oz shelled hazelnuts
- 25g/1oz parmesan
- 2 lemons
- 2 sprigs thyme
- 40g/1½oz Japanese panko breadcrumbs
- 75g/3oz plain flour
- sea saltblack pepper
- 2 free-range eggs
- 250g/9oz butter
- 2 heads Little Gem lettuce
Instructions
- Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.
- Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.
- Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.
- Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.
- Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.
- Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.
- Drain onto kitchen paper and then finish with a little more parmesan cheese.
- To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.
- Pile the salad leaves alongside with a wedge of lemon.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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