Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad | Christopher Kimball’s Milk Street |

Name: Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad | Christopher Kimball’s Milk Street |
Ingredients: ½ cup hazelnuts, finely chopped; ½ cup panko breadcrumbs; Kosher salt and ground black pepper; 4 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness; ½ cup fresh tarragon leaves, chopped, divided; ⅓ cup grapeseed or other neutral oil; ⅓ cup extra-virgin olive oil; ¼ cup red wine vinegar; 1 5-ounce container (6 cups) baby arugula; ½ medium fennel bulb, trimmed and thinly sliced; 1 medium shallot, halved and thinly sliced; 1 lemon, cut into wedges

www.177milkstreet.com

We coat our chicken cutlets with a mix of hazelnuts & panko breadcrumbs for a crunchy contrast to the tender chicken & serve with a cool arugula & fennel salad.

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Ingredients

½ cup hazelnuts, finely chopped
½ cup panko breadcrumbs
Kosher salt and ground black pepper
4 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
½ cup fresh tarragon leaves, chopped, divided
⅓ cup grapeseed or other neutral oil
⅓ cup extra-virgin olive oil
¼ cup red wine vinegar
1 5-ounce container (6 cups) baby arugula
½ medium fennel bulb, trimmed and thinly sliced
1 medium shallot, halved and thinly sliced
1 lemon, cut into wedges

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