Chicken Milanese with Escarole Salad and Pickled Red Onions ...

Get this all-star, easy-to-follow Chicken Milanese with Escarole Salad and Pickled Red Onions recipe from Anne Burrell

Directions Watch how to make this recipe. To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add...

  • Yield: 4 servings
  • Cooking time: 0 Hour 15 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

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
  • Kosher salt
  • Extra-virgin olive oil, for frying
  • 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
  • High-quality extra-virgin olive oil

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