Hazelnut Chicken Kiev

2 Chicken breasts225g each cut horizontally in 4 cutlets
Salt and pepper
100g Flour
3 eggs beaten
50ml Milk
100g Panko breadcrumbs
75g Chopped Oregon Hazelnuts
3 tbsp Vegetable oil
125g Salted butter at room temperature
2 Garlic cloves chopped
2 tbsp Chopped parsley
2 tbsp Mini capers chopped

Here’s how

1. Place the flour into a large bowl or plate, then whisk the eggs and milk together in a shallow bowl.
2. Mix together the chopped Oregon Hazelnuts and breadcrumbs together in a shallow bowl.
3. Time to coat the chicken, its important you only use one hand for the egg mixture and the other for the flour and crumb, otherwise you will get into a real mess.
4. Firstly coat the chicken in flour both sides, then using the other hand dip into the beaten egg and finally lay onto the Oregon Hazelnut and panko mixture.
5. Turn the chicken over to complete the coating and repeat the processes until you have coated all the chicken pieces.
6. To make the butter simply mix all the ingredients together in a bowl, then roll into a sausage shape and place in the fridge to firm up.
7. Pre heat a non stick frying pan with a little olive oil, then add the coated chicken breasts into the pan.
8. Cook on a medium heat until golden brown, then turn over and continue to cook for 5 minutes.
9. Turn the heat right down and add the garlic butter and allow to melt before serving.