Chicken Milanese + An Escarole Salad
Rating
0 out of 5 stars
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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
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.
Step 7
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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.
