START TO FINISH: 30 minutes
SERVINGS: 4
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.
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.
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
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.