4 servings kosher salt and ground pepper black finely
2.5 tablespoons juice of lemon
0.5 cup olive oil
1 cup panko breadcrumbs
2 plum tomatoes chopped
1 baby greens chopped
4 scallions white green
24 ounce chicken breasts boneless skinless
6 tablespoons vegetable oil
Equipment
food processor
bowl
frying pan
baking sheet
oven
whisk
meat tenderizer
Directions
Preheat oven to 400 degrees F.
Place the chicken on a work surface and pound it into 3/4-inch thickness with a meat pounder. Pulse the hazelnuts in a food processor until finely ground. Set aside 3 tablespoon of the hazelnuts, and combine the rest with the panko, 1 teaspoon salt, and 1/2 teaspoon pepper and spread evenly on a baking sheet. Season the chicken with a pinch each salt and pepper. Beat the eggs together with 1/2 teaspoon salt then dip each chicken, letting excess drip off. Dredge the chicken in the nut mixture.
Heat 1 1/2 tablespoons of the oil in a large heavy skillet over medium high heat until hot, then add chicken, 2 at a time and brown, turning once, about 2 minutes per side. Brown remaining chicken with the same amount of oil for each batch, wiping out the skillet as necessary.
Place chicken on a baking sheet and finish cooking in oven, about 6 minutes.
While the chicken cooks, whisk together the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Slowly stream the olive oil into the dressing while whisking. Once creamy and smooth, stir in the reserved 3 tablespoons of hazelnuts. Toss together the dressing with the romaine hearts, tomatoes, and scallions.
