Hazelnut and Cereal Crusted Chicken
Main Course, Dinner
Chef Matthew Accarrino, SPQR Restaurant, San Francisco CA
This simple take on a chicken cutlet makes use of the NanoBond Sauté Pan. A straight sided pan ideal for pan frying with a robust core and wide surface area, the straight sides make containing the hot oil for pan-frying much easier. My father would make this chicken (albeit minus the hazelnut) for us kids after his long work days. We must have never had breadcrumbs in the house, but with 5 kids in the family, we always had cereal. The recipe is simple and satisfying. Perfect for a weeknight meal.
4-6 chicken breasts, boneless, skinless and butterflied
1/4 cup flour
1 cup corn cereal, crushed
1/3 cup hazelnut, skinless, finely chopped
Salt and pepper as needed
2 cups cabbage, green, Napa or savoy, shredded
1 cup Arugula leaves
1 carrot, peeled and grated coarsely
2 radishes, sliced
1/4 cup pumpkin seeds, toasted
1/8 cup herbs of choice such as cilantro, parsley, or dill
1/2 cup sour cream
1/4 cup buttermilk
1 1/2 tbsp mayonnaise
1/2 garlic clove, minced
2 tsp lemon juice
1 1/2 tsp Sriracha
1 tbsp olive oil
Salt and pepper as needed
NanoBond Sauté Pan
FOR THE SIDE SALAD AND DRESSING:
PRODUCTS TO USE:
Combine the crushed cereal and chopped hazelnuts in a bowl. Season with salt and black pepper.
Place the flour in a bag with a pinch of salt. Add the chicken breasts and hold the bag closed. Shake to coat the chicken in the seasoned flour. Transfer to a large plate or platter and coat with the egg. Place the egg covered chicken in the breading mixture one at a time and coat well with the breading mixture.
Meanwhile place a 3.5qt or 5qt NanoBond Sauté Pan over a medium flame and pre-heat thoroughly. Add the olive oil and heat till the oil shimmers. Place the chicken in one even layer into the pan and begin to pan fry. Adjust the heat as necessary to cook the chicken until golden on the first side. Give the pan a gentle shake to be sure the cutlets do not burn.
Carefully flip the chicken over once brown on the first side and add the butter and thyme. Cook until the second side is browned. You may baste the cooking fat over the cutlets to coat in the flavors of the butter and thyme. When the chicken is cooked through, transfer to a platter lined with absorbent toweling and season with a pinch of salt over top. Serve with a side salad and enjoy.
FOR THE SIDE SALAD:
Prepare the dressing by combining all the ingredients in a bowl and mix well with a whisk. Place the salad ingredients in a large bowl and spoon dressing over top. Season with a pinch of salt and shake the bowl in a circular motion to dress the salad.