Chicken Milanese + An Escarole Salad

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Ingredients

4 servings

1/2 cup red wine vinegar (or half with white vinegar)
1/2 cup cold water
1 heaped tablespoon kosher salt
1 tablespoon sugar
2 to 3 shots hot sauce
1 red onion, sliced into very thin rings
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
4 small boneless, skinless chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt and pepper
Extra-virgin olive oil, for frying
1/2 cup grated pecorino romano
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

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Preparation

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Step 1

In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, sugar, and hot sauce. Add sliced onions and let sit for at least one hour. (Do ahead: make the night before for better flavor)

Step 2

Set up a breading procedure in three wide, deep plates. Fill one with flour, another with beaten eggs, and the third with panko and grated cheese.

Step 3

Season chicken breasts with salt and pepper. Use one hand for the dry ingredients and one for wet ingredients to bread the chicken: dredge in flour, then egg wash, then bread crumbs. Refrigerate the breaded chicken for at least one hour.

Step 4

Pour olive oil into a large sauté pan, about half an inch deep. Heat to medium-high. Test with a flick of flour or breadcrumbs. When the oil sizzles, cook chicken in batches until golden brown and crispy, about 4-5 minutes on the first side and 3-4 minutes on the second. Drain on paper towels and sprinkle with salt.

Step 5

Combine romano, hazelnuts, and parsley in a food processor and pulse until coarsely chopped. Toss escarole, hazelnut mixture, and some pickled red onions with some pickling liquid and olive oil. Season with salt and pepper.

Step 6

Serve chicken topped with escarole salad.

Chef’s notes

If you make nothing else, just make the salad. It's a great pairing and guests will love it.

A note on doubling the recipe:

try 1.5-ing the egg batter, flour, and breadcrumb mixture to avoid waste.

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Chicken Milanese + An Escarole Salad

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Chef’s notes

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