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chicken milanese + an escarole salad

chicken milanese + an escarole salad Recipe

  • 1/2 cup red wine vinegar (I swapped half with regular vinegar; I was being stingy with my fancy red wine stuff)
  • 1/2 cup cold water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 2 to 3 really good shots hot sauce (recommended: Tabasco)
  • 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 pamesan
  • 4 small organic chicken breasts, butterflied and lightly pounded/flattened (not tenderized; a good organic chicken breast will already be tender) 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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