Hazelnut and parmesan-crusted chicken

As if breaded chicken wasn’t delicious enough, James Martin adds chopped nuts, parmesan, thyme and lemon zest to the breadcrumbs.

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

Preparation method

1. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm 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.