Recipe Details
Title Hazelnut and parmesan crusted chicken
Author James Martin
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 397.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Nuts, hazelnuts40 Gram
Cheese, Parmesan, grated25 Gram
Lemon, peel30 Millilitre
Thyme, fresh10 Gram
Breadcrumbs40 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Egg, chicken, free range, whole, raw2 Medium
Butter, unsalted250 Gram
Lettuce, little gem, raw2 Bulb/Head
Chicken, breast, meat only, raw36 Ounce
Flour, wheat, white, plain75 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 979
Protein 123.89%
Other Carbohydrate 14.23%
Sugar 1.33%
Fat Saturated 183.70%
Fat Unsaturated 55.75%
Fiber 9.78%
Sodium 15.74%
Salt 16.21%
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Recipe Method
1. Put the 4 chicken breasts (boneless and skinless) between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm/1in thick. 2. Put the shelled hazelnuts,freshly grated parmesan (plus extra for serving), lemon zest (then cut in half) and thyme into a food processor and blend to fine crumbs. 3. Add the breadcrumbs and pulse quickly to just break up the crumbs, and 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.