Chicken Milanese + An Escarole Salad
Photo © Deb Perelman
- 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
- 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 pamesan
- Kosher salt and pepper
- Extra-virgin olive oil, for frying
- 1/2 cup grated pecorino romano
- 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
- Produce
- Escarole (1 head)
- Hazelnuts, toasted (1/2 cup)
- Parsley, leaves (2 tablespoons)
- Red onion (1)
- Condiments
- Red wine vinegar (1/2 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Kosher salt (2 tablespoons)
- Kosher salt and pepper (1)
- Olive oil, Extra-virgin (1)
- Olive oil, High-quality extra-virgin (1)
- Sugar (1 tablespoon)
- Bread & Baked Goods
- Panko bread crumbs (1 1/2 cups)
- Drinks
- Water (1/2 cup)
- Dairy
- Pecorino romano, grated (1/2 cup)
- Refrigerated
- Eggs (2)
- Other
- 1/2 cup grated pamesan
- 2 to 3 really good shots hot sauce
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 24, 2009 (4 years ago).
28 people saved this recipe.
