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

Directions

• Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick.
• Put the hazelnuts
• parmesan
• lemon zest and thyme into a food processor and blend to fine crumbs.
• Add the breadcrumbs and pulse quickly to just break up the crumbs
• then tip out onto a plate.
• Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour.
• 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.
• 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.
• Drain onto kitchen paper and then finish with a little more parmesan cheese.
• 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.
• Pile the salad leaves alongside with a wedge of lemon.