Hazelnut and parmesan-crusted chicken recipe
 As if breaded chicken wasn’t delicious enough, James Martin adds chopped nuts, parmesan, thyme and lemon zest to the breadcrumbs. 4 chicken breasts, boneless and skinless40g/1½oz shelled hazelnuts25g/1oz parmesan, freshly grated, plus extra for serving2 lemons, zested then cut in half2 sprigs thyme, leaves only40g/1½oz Japanese panko breadcrumbs75g/3oz plain floursea salt and freshly ground black pepper2 free-range eggs, beaten250g/9oz butter2 heads Little Gem lettuce, leaves separated 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 Method 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. Put the chicken between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm thick. 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. 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. 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. 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. 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. 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. 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. 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. Pile the salad leaves alongside with a wedge of lemon.