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

Directions RichSnippets

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Recipe Details

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

Nutrition

Calories per serving:

1,352 calories

Dietary restrictions:

High Fiber Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

68%

Servings:

4
  • Fat 65g 100%
  • Carbs 100g 33%
  • Saturated 22g 110%
  • Fiber 8g 32%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 29g
  • Polyunsaturated 8g
  • Protein 89g 177%
  • Cholesterol 253mg 84%
  • Sodium 8,048mg 335%
  • Calcium 881mg 88%
  • Magnesium 163mg 41%
  • Potassium 1,058mg 30%
  • Iron 8mg 44%
  • Zinc 5mg 34%
  • Phosphorus 1,071mg 153%
  • Vitamin A 226µg 25%
  • Vitamin C 13mg 21%
  • Thiamin (B1) 1mg 60%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 29mg 143%
  • Vitamin B6 2mg 82%
  • Folic Acid (B9) 192µg 48%
  • Vitamin B12 2µg 27%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 28%
  • Vitamin K 69µg 86%
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