Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Sal
chicken, tarragon, fennel, hazelnuts, greens
Source: Umami
Ingredients
- hazelnuts, finely chopped
- panko breadcrumbs
- Kosher salt and ground black pepper
- Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
- lightly packed fresh tarragon, chopped, divided
- grapeseed or other neutral oil
- extra-virgin olive oil
- red wine vinegar
- ounce container baby arugula
- medium fennel bulb, trimmed, halved, cored and thinly sliced
- medium shallot, halved and thinly sliced
- lemon, cut into wedges