Chicken Milanese with Escarole Salad and Pickled Red Onions Recipe

Author: Anne Burrell

Nutrition

Cal/Serving: 676
Daily Value: 34%
Servings: 4

Fat32g50%
Saturated11g55%
Trans0g0%
Carbs50g17%
Fiber4g16%
Sugars6g0%
Protein44g89%
Cholesterol127mg42%
Sodium2274mg95%
Calcium439mg44%
Magnesium81mg20%
Potassium529mg15%
Iron4mg22%
Zinc3mg17%
Phosphorus535mg76%
Vitamin A557IU11%
Vitamin C6mg10%
Thiamin (B1)0mg29%
Riboflavin (B2)0mg24%
Niacin (B3)14mg71%
Vitamin B61mg41%
Folic Acid (B9)96µg24%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E3mg14%
Vitamin K34µg43%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated4g0%
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Chicken Milanese with Escarole Salad and Pickled Red Onions
5

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 4 servings