"Eating Hazelnut and parmesan-crusted chicken"
from James Martin: Home Comforts
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Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Method
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Ingredients
- 4 chicken breasts, boneless and skinless
- 40g/1½oz shelled hazelnuts
- 25g/1oz parmesan, freshly grated, plus extra for serving
- 2 lemons, zested then cut in half
- 2 sprigs thyme, leaves only
- 40g/1½oz Japanese panko breadcrumbs
- 75g/3oz plain flour
- sea salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 250g/9oz butter
- 2 heads Little Gem lettuce, leaves separated
Method
1. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm/1in thick.
2. Put the hazelnuts, parmesan, lemon zest and thyme into a food processor and blend to fine crumbs.
3. Add the breadcrumbs and pulse quickly to just break up the crumbs, then tip out onto a plate.
4. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.
5. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly.
6. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go.
7. Drain onto kitchen paper and then finish with a little more parmesan cheese.
8. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice.
9. Pile the salad leaves alongside with a wedge of lemon.
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