Step 1

In a wide, shallow dish, stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon, pressing it into the chicken to adhere. One at a time, add the cutlets to the hazelnut-panko mixture, pressing into the mixture and coating both sides. Place the cutlets on a large plate.

Step 2

In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering. Add the cutlets in a single layer and cook until golden brown, about 2 minutes. Flip the cutlets and cook until the second sides are golden, about another 2 minutes. Transfer to a paper towel–lined plate.

Step 3

In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot, then toss. Serve the cutlets with the salad and lemon wedges on the side.