For the Raspberry Sauce: Puree the 3/4 cup raspberries, white wine vinegar and sugar in a blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For the Chicken: Preheat oven to 375°F Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in a shallow bowl.
Mix the honey mustard, mint leave, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in a bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb, nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieced to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on a rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among four plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.