None!

Nutrition	%GDA	Range
Energy Kcal	979
Protein	123.89%
Other Carbohydrate	14.23%
Sugar	1.33%
Fat Saturated	183.70%
Fat Unsaturated	55.75%
Fiber	9.78%
Sodium	15.74%
Salt	16.21%

1. Put the 4 chicken breasts (boneless and skinless) between two pieces of greaseproof paper and flatten using a rolling pin until about 1cm/1in thick. 2. Put the shelled hazelnuts,freshly grated parmesan (plus extra for serving), lemon zest (then cut in half) and thyme into a food processor and blend to fine crumbs. 3. Add the breadcrumbs and pulse quickly to just break up the crumbs, and tip out onto a plate. 4. Scatter the flour onto a plate and season with salt and black pepper. Dust the chicken in the flour. 5. Put the beaten eggs in a bowl. Dip the chicken into the egg, then into the hazelnut breadcrumbs, making sure to coat each side thoroughly. 6. Heat the butter in a large frying pan, add the chicken breasts and fry until golden-brown - about five minutes on each side - basting with the butter as you go. 7. Drain onto kitchen paper and then finish with a little more parmesan cheese. 8. To serve, lay the chicken escalope on each plate and drizzle over all the remaining butter in the frying pan, then finish with a squeeze of lemon juice. 9. Pile the salad leaves alongside with a wedge of lemon.