Chicken Milanese + An Escarole Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
829
FAT
108%
CHOL
121%
SOD
295%

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Ingredients for 4 servings

1/2 cup red wine vinegar (I swapped half with regular vinegar; I was being stingy with my fancy red wine stuff)

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 pamesan

4 small organic chicken breasts, butterflied and lightly pounded/flattened (not tenderized; a good organic chicken breast will already be tender) to 1/4-inch thick*

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

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