Hazelnut-Dusted Chicken Breast

Submitted by Sebastian Carosi, Executive Chef, Sebasco Harbor Resort, sebasco estates, Maine

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Yield: 3-4 Servings

Amt Ingredient
1 cup hazelnuts (raw)
1 1/2 cups panko (Japanese bread crumbs)
1 quart vegetable oil
3 boneless skinless free-range local chicken breasts
1 cup all purpose flour
1 cup local farmstead buttermilk
to taste kosher salt
to taste freshly cracked pepper
for country mustard cream sauce:
1 tsp. fresh thyme leave
2 tbsp. stone-ground country mustard
1 cup heavy cream
to taste salt and pepper

Procedure:
• In a food processor, grind nuts to a medium-fine consistency. Add the panko and combine well, pulsing 8-12 times.
• Place the flour, buttermilk and hazelnut crumbs all in their own separate bowls. Season the chicken breast with the salt and pepper. Dredge the chicken in the flour, then into the buttermilk and finally into the hazelnut mixture, pressing down semi-hard on the chicken to help the bread crumbs adhere.
• Heat the oil in a cast-iron skillet over medium-high heat and fry the chicken breast for 5 to 6 minutes per side, or until the breast is GBD (golden brown and delicious).
• In a sauté pan, reduce all of the sauce ingredients until they reach your desired consistency over medium heat.
• To serve: Plate with candied baby carrots, butter smashed red taters and country mustard cream sauce (above).