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Chicken Milanese with Escarole Salad

Anne Burrell
  • 125 minutes
  • Serves 4

INGREDIENTS

4

Chicken breast, small organic halves

2

slices Prosciutto

1

head Escarole

2 tbsp

Parsley, fresh

1

Pickled red onions

1

Red onion

2

Eggs

1 cup

All-purpose flour

2

Kosher salt

2 tbsp

Kosher salt

1 tbsp

Sugar

1

Olive oil, High-quality extra-virgin

1

Olive oil, Extra-virgin

1/2 cup

Red wine vinegar

1/2 cup

Hazelnuts, toasted

1 1/2 cups

Panko breadcrumbs

1/2 cup

Parmigiano-reggiano, grated

1/2 cup

Pecorino, grated

2

To 3 really good shots hot sauce, such as tabasco