Categories: Meals
Ingredients
- 1/2 cup skinned toasted unsalted hazelnuts
- 1/2 cup panko
- 2 tbsp. white whole-wheat flour
- 1 large egg
- 4 chicken breast cutlets, pounded to 1/4-inch thickness
- 1/2 tsp each sea salt and black pepper, divided
- 3 tbsp. olive oil, divided
- 2 garlic cloves, thinly sliced
- 14 oz. green beans
- 1 cup grape or cherry tomatoes, halved
Directions
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In a food processor, pulse hazelnuts until finely ground, 5-6 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.
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Sprinkle chicken with 1/4 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.
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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, 6-10 minutes. Transfer to a large plate; keep warm. Repeat with 1 tbsp. oil and remaining chicken.
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Wipe out skillet. In skillet, heat remaining 1 tbsp. oil on medium. Add garlic and cook, stirring often, until fragrant and light golden, 45-60 seconds. Add beans, tomatoes, remaining 1/4 tsp each salt and pepper and 2-3 tbsp. water. Cover with a lid or foil and cook, stirring occasionally, until beans are tender-crisp and tomatoes are beginning to burst, 6-7 minutes. Serve with chicken.