Herb and hazelnut crusted chicken recipe
Hazelnuts add a new twist to this herb crusted chicken recipe. You can swap them for almonds, pecans or walnuts and this fragrant coating can also be used for turkey, lamb, rose veal or pork schnitzel.
This dish goes really well served with a crisp green salad and sautéed potatoes.
This recipe is from Too Good To Waste by Victoria Glass, published by Watkins Media.
Ingredients
- 50 g blanched hazelnuts
- 50 g breadcrumbs made from day-old bread
- 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
- 25 g finely grated Parmesan cheese
- 1 finely grated zest of half a lemon
- 2 large eggs, beaten
- 2 tbsp plain/all-purpose flour
- 2 skinless, boneless chicken breasts
- 2 tbsp olive or sunflower oil, for frying
- 1 pinch fine sea salt and freshly ground black pepper
- 1.8 oz blanched hazelnuts
- 1.8 oz breadcrumbs made from day-old bread
- 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
- 0.9 oz finely grated Parmesan cheese
- 1 finely grated zest of half a lemon
- 2 large eggs, beaten
- 2 tbsp plain/all-purpose flour
- 2 skinless, boneless chicken breasts
- 2 tbsp olive or sunflower oil, for frying
- 1 pinch fine sea salt and freshly ground black pepper
- 1.8 oz blanched hazelnuts
- 1.8 oz breadcrumbs made from day-old bread
- 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
- 0.9 oz finely grated Parmesan cheese
- 1 finely grated zest of half a lemon
- 2 large eggs, beaten
- 2 tbsp plain/all-purpose flour
- 2 skinless, boneless chicken breasts
- 2 tbsp olive or sunflower oil, for frying
- 1 pinch fine sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Put the hazelnuts in a food processor and pulse until finely ground. Season generously with salt and pepper and mix in the breadcrumbs, herbs, Parmesan and lemon zest.
- Put the herby hazelnut mixture in a shallow dish. Whisk the eggs in a second shallow dish and put the flour in a third.
- Place a chicken breast between two sheets of baking parchment or cling film/plastic wrap and flatten with a rolling pin. Repeat with the other chicken breast.
- Dunk the chicken in the flour, then dust off the excess. Dip the chicken in the egg, then gently shake off the excess egg. Press the chicken into the herby hazelnut mixture until both sides are well coated. Repeat with the other chicken breast.
- Heat a splash of oil in a frying pan over a high heat. Add the chicken and immediately turn the heat down to medium. Press the chicken into the pan to help form an even crust. Cook for a few minutes, before turning the chicken over and turning up the heat briefly to crisp up the other side. Turn the heat down again to medium and cook for a few minutes until the crust is golden and toasted and the chicken is cooked through.
- You can keep the chicken warm in a low oven while you cook the other chicken breast if your pan isn’t big enough to fit both at once.
You might also like:
Chicken with pesto, Taleggio, and roasted tomatoes
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