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Chicken Milanese with Escarole Salad and Pickled Red Onions Recipe

Chicken Milanese with Escarole Salad and Pickled Red Onions

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on July 29, 2010

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    I made this recipe tonight for my family and we all LOVED it!. I did not do the pickled onion or the salad part of the recipe (didn't have any of the ingredients on hand, I just did the chicken portion. I added a little pepper and garlic herb seasoning to the chicken, but that was pretty much the only change I made and I thought it was fantastic. I served it with a hot mustard dipping sauce and that put it over the top!. I will be making this many times over. But I thought I would try adding a little hot sauce to the egg mixture to change it up a bit. We will see how that works.

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  • on July 27, 2010

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    I am sure to make this over and over again! It was simply delicious as well as simple to make! There is only one slight change that I would make. When making the piclkled onions, 2 tbls. of salt were too much for me. But - that is just me! Other than that - Fantastic! I think Anne is great and enjoy all of her recipes. She really knows what she is doing!

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  • on July 27, 2010

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    Hate that you can't make a comment without rating the recipe. I'm sure it's delicious. But just to reiterate what Gardiner from Nevada City, CA stated, ALWAYS use the hand guard when using a mandoline. My first time using a mandoline resulted with me going to the emergency room because I didn't use the hand guard and ended up slicing the corner tip of my thumb off. It was not a fun experience. I never used it again after that happened. Of course it was my own fault... I thought it would be easier to use without the guard and misjudged how close I really was to the blade... and you know the rest of the story. Use the hand guard!!!!!

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  • on July 23, 2010

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    Anne Burrell uses her Japanese mandoline without a hand guard. Maybe this is OK for a professional chef, but not as a lesson for the rest of us. I have an identical mandoline and nearly cut off the tip of my thumb while slicing potatoes. USE THE HAND GUARD ALWAYS!

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  • on February 02, 2010

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    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.

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  • on January 19, 2010

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    Pretty simple to make, but looks and tastes great!

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  • on January 11, 2010

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    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.

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  • on December 14, 2009

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    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 em

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  • on December 01, 2009

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    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!

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  • on August 04, 2009

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    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?

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