Chicken with hazelnuts

Ingredients:

• 4 skinless, boneless chicken breasts weighing 170-220 g each.
• 1 and 1/4 cups hazelnuts
• 1 cup panko breadcrumbs
• 2 large eggs, lightly beaten
• 6 tablespoons of vegetable oil
• 1 teaspoon of honey
• 2.5 tablespoons lemon juice
• 1 clove garlic, minced
• 0.5 cups olive oil
• 1 romaine lettuce heart, chopped
• 2 plum tomatoes, cut into pieces
• 4 green onions, sliced ​​diagonally

Preparation:

1. Preheat oven to 200°C.
2. Place the chicken breast on a work surface and pound it with a meat mallet until it's 2 cm thick. Grind the hazelnuts in a food processor until finely ground. Set aside 3 tablespoons of the nuts and combine the rest with panko breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper and spread evenly on a baking sheet. Sprinkle the chicken with a pinch of salt and black pepper. Beat the eggs with 0.5 teaspoon salt, then dip each cutlet in the salt, letting any excess drip off. Dredge the chicken in the nut mixture.
3. In a large heavy skillet, heat 1.5 tablespoons of vegetable oil over medium-high heat. Add the chicken, 2 chops at a time, and cook, turning once, for about 2 minutes per side. Cook the remaining chicken with the same amount of oil, wiping out the pan as needed. Place the chicken on a baking sheet and bake in the oven for about 6 minutes.
4. While the chicken is cooking, combine the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl. Gradually whisk in the olive oil. Once the dressing is smooth, add 3 tablespoons of ground hazelnuts. Toss the dressing with the romaine lettuce, tomatoes, and green onions. Serve the salad with the chicken.