Hazelnut& Spiced Chicken Schnitzel

Season the chicken cutlets on both sides with salt, black pepper, paprika, and cumin.

Prepare the hazelnut crust by mixing the chopped hazelnuts with a pinch of salt and pepper (see component).

Place the seasoned chicken cutlets on a plate; press each cutlet into the hazelnut mixture, ensuring an even coating on both sides.

Heat the olive oil in a large skillet over medium‑high heat until shimmering.

Add the coated chicken cutlets to the skillet in a single layer; fry for 4–5 minutes without moving them, until the crust is golden brown.

Flip the cutlets and fry the other side for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (165°F).

Transfer the cooked schnitzels to a clean plate and let them rest for 1 minute to retain juices.

Spread a thin layer of herby mayonnaise over the top of each schnitzel.

Arrange the sliced pickled orange segments on top of the mayo‑topped schnitzels.

Serve immediately while the crust is still crisp, optionally with a simple green salad.