Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

Then prep

• Pound the cutlets between sheets of plastic wrap to an even 1/4 inch. Skip this if they're already there.
• Finely chop the hazelnuts until you have 1/2 cup.
• Chop the 1/2 cup tarragon. Put 3 tbsp in a small bowl for the chicken. The rest goes in the dressing.
• Thinly slice the fennel and the shallot.
• Cut the lemon into wedges.
• In a wide, shallow dish, stir together the 1/2 cup hazelnuts, 1/2 cup panko and 1 1/2 tsp salt. This is the coating.
• In a large bowl, whisk the 1/3 cup olive oil, 1/4 cup vinegar, the rest of the tarragon, and 1/4 tsp each salt and pepper. This is the dressing. Leave it in the bowl.
• Set out a 12-inch skillet, a spatula and a large plate. Line a second plate with paper towels and put it next to the stove.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1/2 cuphazelnuts, finely chopped
• 1/2 cuppanko breadcrumbs
• 4chicken breast cutlets, 5-6 oz each
• 1/2 cupfresh tarragon leaves, chopped (divided - 3 tbsp for the chicken, the rest for the dressing)
• 1/3 cupgrapeseed or other neutral oil
• 1/3 cupextra-virgin olive oil
• 1/4 cupred wine vinegar
• 1container baby arugula, 5 oz (6 cups)
• 1/2medium fennel bulb, thinly sliced
• 1medium shallot, thinly sliced
• 1lemon, cut into wedges
• kosher salt and ground black pepper

Steps

1. Season both sides of the cutlets with salt and pepper.
2. Sprinkle the 3 tbsp tarragon over the cutlets. Press it in so it sticks.
3. Press one cutlet into the coating, coating both sides. Set it on the large plate. Repeat with the rest.
4. Wash your hands.
5. Heat the 1/3 cup grapeseed oil in the 12-inch skillet over medium-high until it shimmers.
6. Add the cutlets in a single layer. Cook 2 minutes, until golden brown.
7. Flip. Cook 2 more minutes, until the second side is golden.
8. Move the cutlets to the paper towel-lined plate. Turn off the heat.
9. Add the arugula, fennel and shallot to the dressing bowl. Toss.
10. Serve the cutlets with the salad and lemon wedges alongside.

Notes

Don't bother removing the hazelnut skins. Don't pound the cutlets thinner than 1/4 inch - they tear, and they won't all fit in the skillet at once.