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