Preheat oven to 500ºF.
Heat a small skillet over medium heat and melt butter. Add garlic and stir 2 minutes. Add breadcrumbs and toast to golden. Remove from heat and let cool in the bowl of a food processor.
Once cool, add hazelnuts and pulse to finely chop nuts and combine with breadcrumbs. Add cress or arugula and season with nutmeg. Add Parm, thyme, lemon zest and about 1/3 cup EVOO to food processor (count to 6 while pouring it in a slow stream).
Meanwhile, heat a cast-iron skillet or other large, heavy, oven-proof pan over medium-high heat.