Chicken Milanese with Escarole Salad and Pickled Red Onions

Author: 
Anne Burrell
  • 1/2 Cup  red wine vinegar
  • 1/2 Cup  cold water
  • 2 Tablespoons  kosher salt
  • 1 Tablespoon  sugar
  • to 3 really good shots hot sauce (recommended: Tabasco)
  • red onion, sliced into very thin rings
  • 1 Cup  all-purpose flour
  • eggs, beaten with 1 tablespoon of water
  • 1 1/2 Cup  panko bread crumbs
  • 1/2 Cup  grated Parmigiano-Reggiano
  • small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
  • 1 Tablespoon  butter
  • 1/2 Cup  grated pecorino
  • 1/2 Cup  toasted hazelnuts
  • 2 Tablespoons  freshly chopped parsley leaves
  • head escarole, washed, spun dry, cut into bite size pieces
  • 1/2 cup red wine vinegar
  • 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 Parmigiano-Reggiano
  • 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
  • 1 tablespoon butter
  • 1/2 cup grated pecorino
  • 1/2 cup toasted hazelnuts
  • 2 tablespoons freshly chopped parsley leaves
  • 1 head escarole, washed, spun dry, cut into bite size pieces

Directions RichSnippets

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Recipe Details

Preparation Time: 
25 minutes
Cooking Time: 
15 minutes
Total Time: 
1 hour 40 minutes
Serves: 
4

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