Ingredients
- For that Pickled Onions:
- 1/2 cup dark wine vinegar
- 1/2 cup cold water
- two tablespoons kosher salt
- 1 tablespoon sugar
- two to three great shots hot sauce (suggested: Tabasco)
- 1 red onion, sliced into very thin rings
- For that Chicken Milanese:
- 1 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon water
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 4 small organic chicken breasts, butterflied and gently pounded to at least oneOr4-inch thick
- Kosher salt
- Extra-virgin essential olive oil, for frying
- 1 tablespoon butter
- For that Escarole Salad:
- 1/2 cup grated pecorino
- 1/2 cup toasted hazelnuts
- two tablespoons freshly chopped parsley leaves
- 1 mind escarole, washed, spun dry, reduce bite size pieces
- High-quality extra-virgin essential olive oil
Directions
To help make the Pickled Onions: In a tiny bowl, combine dark wine vinegar with 1/2 cup of cold plain tap water. Stir in salt, the sugar and also the hot sauce. Add some sliced onions and let sit not less than 1 hour.
To help make the Chicken Milanese: Generate a standard breading procedure in 3 wide deep plates. Fill 1 with flour, 1 using the beaten eggs, and 1 using the panko and grated Parmigiano. Season the chicken breasts with salt. One hands for dry things and 1 hands for wet things, take each bit of chicken with the breading procedure: dredge gently within the flour, then your egg wash after which with the bread crumbs. Lay the breaded chicken on the sheet tray and refrigerate not less than one hour.
Pour essential olive oil right into a large saute pan until it reaches a thickness of approximately one half one inch - better a bit more as opposed to a little less. Provide a medium-high temperature and add butter. Test the oil by flicking flour or bread crumbs in to the oil. Whether it does not sizzle-WAIT! Once the oil is hot, test drive it again by dipping the advantage of a bit of chicken in to the oil, the oil should lightly sizzle. Prepare the chicken within the oil in batches on sides until it's a lovely golden brown color and it is crispy, about four to five minutes. Don't crowd the pan or even the chicken will end up very greasy and saturated. Once the chicken comes from the oil lay it in writing towels to empty from the excess oil and sprinkle with salt. You can preserve the chicken inside a low oven to help keep it warm while all of those other chicken is cooking.
To help make the Escarole Salad: Combine the pecorino. hazelnuts and parsley within the mixer and pulse until they're coarsely chopped. Toss together the escarole. hazelnut mixture and a few of the pickled red onions and dress with a few of the pickling liquid and essential olive oil. Season with salt.
Place chicken on every serving plate and top using the escarole salad.
Recipe thanks to Anne Burrell