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The main dish, Chic bistro

Hazelnut crusted chicken with celery root puree

Hazelnut crusted chicken with celery root puree is a bistro style dish for 6, easy to make, at €4.50 per person. It takes 45 minutes of active work, everything is prepped in the morning including the breading and the puree, leaving only the frying for serving time. The key is toasting the hazelnuts before chopping them for a more fragrant crust.

Crispy hazelnut crusted chicken with a silky celery root puree, a nice change from plain chicken and fries.

Hazelnut crusted chicken with celery root puree
For
6 people
Work
45 min
Total time
1 h 10
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Under a golden, crunchy crust made from toasted hazelnuts, the chicken cutlet stays tender and juicy inside. The celery root puree, blended with butter and milk, brings a softer, rounder flavor than potato alone, with a silky texture that makes it special. It's a comforting dish, perfect as the weather turns cold.

This is the kind of dish that works for a casual weeknight dinner with friends or a Sunday family meal, because everything comes together in the morning without last minute stress. Kids love the crunchy crust, adults appreciate the celery root puree as a change from the usual sides. Serve it as a main course with a green salad to start, or a light soup, for a complete fall or winter menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 10 min

In the morning, make the celery root puree and bread all the cutlets, then keep everything chilled. Just before guests arrive, simply leave the tray of breaded chicken covered in the fridge. At serving time, pan fry the cutlets until golden while you reheat the puree, then plate right away, everything is hot within 15 minutes.

The ingredients

6 people

Butcher

  • Chicken cutlets 6

Pantry

  • Chopped hazelnuts 100 g
  • Breadcrumbs 80 g
  • Flouroften in the pantry 60 g
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 25 cl
  • Butter 60 g

Fruits and vegetables

  • Celery root 1
  • Potatoes 300 g

Allergens Gluten, Eggs, Tree nuts, Lactose, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the celery root and potatoes, cut them into cubes, and cook them in milk diluted with water, then blend with the butter. 30 min

    Keep the cooking milk to adjust the texture, the puree should stay smooth and creamy.

  2. Mix the hazelnuts and breadcrumbs, then coat each cutlet in flour, beaten egg, and the hazelnut breading, pressing firmly. 15 min

    Arrange them on a tray separated by parchment paper, the crust won't stick together.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Put the tray back in the fridge, covered with plastic wrap, until it's time to cook.

    The cold helps the crust set before cooking.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil in a large skillet and brown the cutlets a few minutes on each side, without overcrowding the pan. 10 min

    Flip them only once, the hazelnut crust browns quickly.

  2. Reheat the celery root puree with a little milk and plate it under the cutlets.

    Whisk it vigorously off the heat, it turns light and glossy.

Our tips to get it right

  • Lightly flatten the cutlets with the flat side of a knife before breading, they cook faster and more evenly.
  • Don't salt the breading before cooking, salt draws out moisture and softens the crunch, season the puree generously instead.
  • Use a wide skillet and cook in batches if needed, two rounds beat one overcrowded pan where the crust steams instead of crisping.

The variations

  • Swap the hazelnuts for chopped sliced almonds for a milder, less distinctive flavor.
  • For a vegetarian version, bread thick slices of raw celery root instead of the chicken and cook them a bit longer in the pan.
  • For a quicker kid friendly version, cut the cutlets into strips and bread them as nuggets, they cook in about 5 minutes.

What to serve it with

  • Green salad with vinaigrette to start
  • Slightly tart apple compote
  • A glass of dry cider

Storage

Cooked breaded chicken keeps for 2 days in the refrigerator in a closed container, store the puree separately. Reheat the cutlets in the oven to keep them crisp, and the puree in a saucepan with a splash of milk. Raw breaded chicken doesn't freeze well, it loses its crunch.

Questions about this recipe

Can chicken cutlets be replaced with turkey breast?

Yes, turkey breast works very well with this crust, just add a few extra minutes of cooking time since it's often thicker. Flatten it slightly for even cooking.

How do you know if the celery root puree has the right texture?

It should coat the back of a spoon without being runny, and still hold some body. If it's too thick, add a splash of the reserved cooking milk until you get the right consistency.

What's a nice way to plate this dish for guests?

Spoon a swirl of puree in the center of the plate using the back of a spoon, then place the whole or sliced cutlet on top. A sprinkle of chopped chives over the puree adds color.

Will kids who don't like celery eat this?

Celery root puree is much milder and less distinctive than the raw vegetable, kids often accept it well when blended with potato. If needed, increase the proportion of potato in the recipe.

Can a hazelnut crusted chicken with celery root puree be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a hazelnut crusted chicken with celery root puree?

Allow 1 h 10 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a hazelnut crusted chicken with celery root puree?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a hazelnut crusted chicken with celery root puree cost?

About €4.50 per person, that's €27.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, tree nuts, lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

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