Chicken Milanese With Escarole Salad And Pickled Red Onions Recipe

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Nutrition per serving    (USDA % daily values)
CAL
854
FAT
117%
CHOL
125%
SOD
299%

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Ingredients for 4 servings

1/2 cup red wine vinegar

1/2 cup grated pecorino

1 tablespoon butter

1 head escarole, washed, spun dry, cut into bite size pieces

2 to 3 really good shots hot sauce (recommended: Tabasco)

Extra-virgin olive oil, for frying

1 1/2 cups panko bread crumbs

High-quality extra-virgin olive oil

1/2 cup cold water

1 tablespoon sugar

1 red onion, sliced into very thin rings

2 tablespoons freshly chopped parsley leaves

4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick

2 eggs, beaten with 1 tablespoon of water

2 tablespoons kosher salt

1/2 cup toasted hazelnuts

Kosher salt

1 cup all-purpose flour

1/2 cup grated Parmigiano-Reggiano

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