Chicken Milanese With Escarole Salad And Pickled Red Onions
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 cup
Water (cold)1 tbsp
Sugar1 cup
All-Purpose Flour1.5 cups
Panko Bread Crumbs1 tbsp
Butter1 cup
Grated Pecorino1 cup
Toasted HazelnutDirections:
1
Watch how to make this recipe
2
To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water
3
Stir in salt, the sugar and the hot sauce
4
Add the sliced onions and let sit for at least one hour
5
To make the Chicken Milanese: Set up a standard breading procedure in 3 wide deep plates
6
Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano
7
Season the chicken breasts with salt
8
Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs
9
Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour
10
Pour olive oil into a large saute pan until it reaches a thickness of about a half an inch - better a little more rather than a little less
11
Bring to a medium-high heat and add butter
12
Test the oil by flicking flour or bread crumbs into the oil
13
If it doesn't sizzle-WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle
14
Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes
15
Do not crowd the pan or the chicken will become very greasy and soggy
16
When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt
17
You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking
18
To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped
19
Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil
20
Season with salt
21
Place chicken on each serving plate and top with the escarole salad