Hazelnut Chicken

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Place the chicken on a work surface and pound it into 3/4-inch thickness with a meat pounder.
3. 3
   Pulse the hazelnuts in a food processor until finely ground.
4. 4
   Set aside 3 tablespoon of the hazelnuts, and combine the rest with the panko, 1 teaspoon salt, and 1/2 teaspoon pepper and spread evenly on a baking sheet.
5. 5
   Season the chicken with a pinch each salt and pepper.
6. 6
   Beat the eggs together with 1/2 teaspoon salt then dip each chicken, letting excess drip off.
7. 7
   Dredge the chicken in the nut mixture.
8. 8
   Heat 1 1/2 tablespoons of the oil in a large heavy skillet over medium high heat until hot, then add chicken, 2 at a time and brown, turning once, about 2 minutes per side.
9. 9
   Brown remaining chicken with the same amount of oil for each batch, wiping out the skillet as necessary.
10. 10
    Place chicken on a baking sheet and finish cooking in oven, about 6 minutes.
11. 11
    While the chicken cooks, whisk together the honey, lemon juice, garlic, and 1/4 teaspoon salt in a medium bowl.
12. 12
    Slowly stream the olive oil into the dressing while whisking.
13. 13
    Once creamy and smooth, stir in the reserved 3 tablespoons of hazelnuts.
14. 14
    Toss together the dressing with the romaine hearts, tomatoes, and scallions.
15. 15
    Serve with the chicken.