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Dinner

Hazelnut Chicken Schnitzel with Garlicky Green Beans

Thin chicken cutlets are easy to coat in the hazelnut breading, plus they cook in a flash for time-strapped weeknights. If you can’t find four 4-oz cutlets, buy two 8-oz chicken breasts and cut each horizontally into two thin pieces. Use a rolling pin or the bottom of a saucepan to pound the cutlets to an even thickness – just be sure to cover the chicken with plastic wrap first for easy cleanup.

Servings
4
Prep Time
30 min
Duration
30 min

Ingredients

  • 1/2 cup skinned toasted unsalted hazelnuts* (TIP: You can replace with skinned almonds, toasted, or 1/3 cup coarse almond meal.)
  • 1/2 cup whole-wheat panko bread crumbs
  • 2 tbsp white whole-wheat flour (TRY: King Arthur White Whole Wheat Flour)
  • 1 large egg
  • 4 4-oz boneless, skinless chicken breast cutlets, pounded to ¼-inch thickness
  • 1/2 tsp each sea salt and ground black pepper, divided
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 14 oz green beans
  • 1 cup grape or cherry tomatoes, halved

Preparation

1. In a food processor or clean coffee grinder, pulse hazelnuts until finely ground, 5 to 6 pulses. Transfer to a shallow dish and stir in panko. In a separate shallow dish, add flour. In a third shallow dish, whisk egg with
2 tbsp water.

2. Sprinkle chicken with ¼ tsp each salt and pepper. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat; dip into egg mixture, letting excess drip back into dish. Press both sides of chicken into hazelnut mixture.

3. In a large nonstick skillet, heat 1 tbsp oil on medium. Add half of the chicken and cook, turning once, until golden and no longer pink inside, 6 to 10 minutes. Transfer to a large plate; keep warm. Repeat with 1 tbsp oil and remaining chicken.

4. Wipe out skillet. In skillet, heat remaining 1 tbsp oil on medium. Add garlic and cook, stirring often, until fragrant and light golden, 45 to 60 seconds. Add beans, tomatoes, remaining ¼ tsp each salt and pepper and 2 to 3 tbsp water. Cover with a lid or foil and cook, stirring occasionally, until beans are tender-crisp and tomatoes are beginning to burst, 6 to 7 minutes. Serve with chicken.

*If you can only find raw skin-on hazelnuts, toast them in a large skillet over medium heat, stirring often, until skins are beginning to split, 1 to 2 minutes. Transfer to a clean tea towel and rub off skins. 

NUTTY NUTRIENTS:
Hazelnuts provide a healthy helping of vitamin E, thiamin and manganese. Vitamin E helps repair damaged cell membranes, thiamin (or vitamin B1) assists in carbohydrate metabolism and manganese supports bone development and wound healing.

Nutrition Information

  • Serving Size 1 cutlet and 1/4 of bean mixture
  • Calories 373
  • Carbohydrate Content 20 g
  • Cholesterol Content 109 mg
  • Fat Content 20 g
  • Fiber Content 6 g
  • Protein Content 30.5 g
  • Saturated Fat Content 3 g
  • Sodium Content 331 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 3 g