Chicken Milanese With Escarole Salad And Pickled Red Onions - Serves 4
Recipe By: Anne Burrell
Published in: Secret's Of A Restaurant Chef

Ingredients

For the Pickled Onions:
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoon kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce (recommended: Tabasco)
1 red onion -- sliced into very thin rings
For the Chicken Milanese:
1 cup all-purpose flour
2 eggs -- beaten with 1 tablespoon of water
1 1/2 cup 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
For the Escarole Salad:
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoon freshly chopped parsley leaves
1 head escarole -- washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

Instructions

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 the sliced onions and let sit for at least one hour.

To make the Chicken Milanese: Set up a standard breading procedure in
3 wide deep plates. Fill 1 with flour, 1 with the beaten eggs, and 1
with the panko and grated Parmigiano. Season the chicken breasts with
salt. 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. Lay
the breaded chicken on a sheet tray and refrigerate for at least 1 hour.

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.
Bring to a medium-high heat and add butter. Test the oil by flicking
flour or bread crumbs into the oil. 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. 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. Do not crowd the pan or the
chicken will become very greasy and soggy. When the chicken comes out
of the oil lay it on paper towels to drain off the excess oil and
sprinkle with salt. You can keep the chicken in a low oven to keep it
warm while the rest of the chicken is cooking.

To make the Escarole Salad: Combine the pecorino, hazelnuts and
parsley in the food processor and pulse until they are coarsely
chopped. Toss together the escarole, hazelnut mixture and some of the
pickled red onions and dress with some of the pickling liquid and
olive oil. Season with salt.

Place chicken on each serving plate and top with the escarole salad.


Exported from A Cook's Books -- Recipe management for Macintosh





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