Hazelnut and Parmesan-crusted chicken

Hazelnut and Parmesan-crusted chicken

More Home Comforts
Peter Cassidy

The key to this dish is to cook the chicken in plenty of butter. It will colour the meat while keeping it moist. Using just oil can cause it to burn before it’s cooked through. You can use almonds as well as, or instead of, the hazelnuts if you wish.


Quantity Ingredient
4 boneless skinless chicken breasts
40g hazelnuts
25g parmesan cheese, freshly grated
2 lemons, zested, then cut in half
2 sprigs thyme, leaves picked
40g panko breadcrumbs
75g plain flour
sea salt
freshly ground black pepper
2 eggs, beaten
250g unsalted butter
2 heads little gem lettuce, leaves separated


  1. Put the chicken between two pieces of greaseproof paper and bat out with a rolling pin to about 1cm thick.
  2. Place the hazelnuts, Parmesan, lemon zest and thyme in a food processor, and blitz to fine crumbs. Add the breadcrumbs and pulse quickly to just break them up, then tip out onto a plate.
  3. Season the flour with salt and pepper, then dust the chicken with the flour. Dip into the beaten egg, then into the hazelnut breadcrumbs, making sure to coat each side of the chicken thoroughly.
  4. Heat the butter in a large frying pan, then add the chicken breasts and fry until golden – about 5 minutes on each side – basting with the butter as you go. Drain on some kitchen paper, then finish with a little more Parmesan.
  5. Lay the chicken on serving plates, drizzle over all the remaining butter in the frying pan and finish with a squeeze of lemon juice. Pile the lettuce leaves alongside, with a wedge of lemon.
Home Comforts
British food
classic recipes
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