Hazelnut-crusted chicken cutlets with arugula and fennel salad from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 135) by Christopher Kimball

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Notes about this recipe

  • lynn_3c748h on May 06, 2026

    Good and pretty fast, even though I lost a lot of hazelnuts in the pan. I think I’ll blitz them in the food processor next time to ensure a more uniform coating that’ll hopefully stay on easier.

  • SpatulaCity on February 15, 2025

    Very tasty! We couldn’t necessarily taste the Hazelnuts - it makes me believe that you could easily substitute any other nuts you have handy in your pantry. Or maybe I ground the nuts too finely! Added a spritz of fresh lemon juice and chopped parsley for serving. Great all around! Forgot to buy Fennel so subbed thinly sliced Radishes and that worked very well too.

  • peaceoutdesign on December 29, 2022

    Easy and fantastic. I did change the arugula but the recipe is really about the chicken. A squeeze of lemon at the end made up for the lemony arugula.

  • sarahawker on July 01, 2022

    Very quick to make and show stopping for a weeknight meal. Rave reviews for ingredient (fennel from my CSA box) that I am not familiar with. I used thin pork loin and pistachios instead of the chicken and hazelnuts and the family raved. Will make again with the chicken.

  • Mtetpon on September 08, 2019

    This is very good. Definitely adding to my rotation.

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