Chicken Milanese with Escarole Salad and Pickled Red Onions (Anne Burrell) Recipe

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Chicken Milanese with Escarole Salad and Pickled Red Onions (Anne Burrell)
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Ingredients
19
Count
Nutrition
542
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place chicken on each serving plate and top with the escarole salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 542.41 Kcal (2271 kJ)
Calories from fat 277.85 Kcal
% Daily Value*
Total Fat 30.87g 47%
Cholesterol 67.92mg 23%
Sodium 1870.8mg 78%
Potassium 379.68mg 8%
Total Carbs 49.45g 16%
Sugars 4.4g 18%
Dietary Fiber 3.88g 16%
Protein 27.78g 56%
Vitamin C 8.5mg 14%
Iron 1.4mg 8%
Calcium 253.6mg 25%
Amount Per 100 g
Calories 142.91 Kcal (598 kJ)
Calories from fat 73.21 Kcal
% Daily Value*
Total Fat 8.13g 47%
Cholesterol 17.89mg 23%
Sodium 492.91mg 78%
Potassium 100.04mg 8%
Total Carbs 13.03g 16%
Sugars 1.16g 18%
Dietary Fiber 1.02g 16%
Protein 7.32g 56%
Vitamin C 2.2mg 14%
Iron 0.4mg 8%
Calcium 66.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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