Chicken Milanese with Escarole Salad and Pickled Red Onions

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: The Secret to Chicken Milanese

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 15 min
Total:: 1 hr 40 min

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Ingredients

For the Pickled Onions:

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 (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 cups 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 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

Directions

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.

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Comments & Reviews

recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
Polly Red Oak, TX 02-02-2010
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Absolutely wonderful
Rated: 5 stars out of 5

I was amazed how good this was. It took moments to cook and put together. Prep work took a little time but not bad and the... actual cooking and plating was quick and easy and very delicious. Anne is my favorite Chef I never miss her show or anything she is on. Read more
recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
Denisse Dallas, TX 01-19-2010
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Delicious!
Rated: 5 stars out of 5

Pretty simple to make, but looks and tastes great!
recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
Kevin Dallas, TX 01-11-2010
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Excellent as usual!
Rated: 5 stars out of 5

Really very very good! I found the amount of salt just perfect! Many people might find the salt levels off if they use table... salt rather than the stated kosher salt. Not the same thing. If you find this dish too salty and you are using table salt, generally 2 tablespoons of kosher salt is equivalent to 1 tablespoon of table salt. Read more
recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
tami morenci, MI 12-14-2009
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pickled red onions
Rated: 5 stars out of 5

oh my goodness these are the best. i cant say enough. we eat them right out of the bowl. they are good on saleds, subs, or... just alone no matter what you put them on you'll love emRead more
recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
Stephen Dallas, TX 12-01-2009
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THIS RECIPE IS A KEEPER!!!
Rated: 5 stars out of 5

This recipe is what really turned me from an Anne Burrell fan to fanatic! I can't express how good the salad is...and the... pickled onions are a revelation! My partner who normally hates onions, actually request this salad with extra onions! This dish is restaurant-quality, and if you follow the directions exactly, your guests will think you are truly a serious chef!Read more
recipe Chicken Milanese with Escarole Salad and Pickled Red Onions
PRESTON Oakland, CA 08-04-2009
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Pickled Onions - My New Favorite Thing
Rated: 5 stars out of 5

This recipe is terrific. The chicken is crunchy and tender. And it is a cinch to make. Anne Burrell rocks. She is a real... teacher, not just an entertainer. I have made a number of her dishes, and she has not steered me wrong. Who knew that pickled onions were so good? Read more