Chicken Milanese With Escarole Salad And Pickled Red Onions Recipe

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19 Ingredients

• 1/2 cup red wine vinegar
• 1/2 cup grated pecorino
• 1 Tbsp 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 Tbsp sugar
• 1 red onion, sliced into very thin rings
• 2 Tbsps freshly chopped parsley leaves
• 4 small organic chicken breasts, butterflied and lightly lbed to 1/4-inch thick
• 2 eggs, beaten with 1 Tbsp of water
• 2 Tbsps kosher salt
• 1/2 cup toasted hazelnuts
• Kosher salt
• 1 cup all-purpose flour
• 1/2 cup grated Parmigiano-Reggiano