Breaded Poultry Escalopes with Hazelnuts refined and elegant

1 Coarsely chop the hazelnuts. Put them in a plate.

2 Beat the egg with a little water in another plate with a pinch of cayenne pepper.

3 Cut the escalopes into pieces. Lightly flour the escalopes.

4 Coat them in beaten egg then in the hazelnuts.

5 Heat the butter and oil in a pan.

6 Pan-fry the poultry escalopes for 5-10 minutes over medium heat, turning them halfway through cooking.

7 Arrange them in small bowls or glasses for appetizers.