Escarole Salad & Chicken Milanese
Ingredients
Pickled Onions
Salad
Nut Mixture
Dressing
Instructions
- 1
Pickle the onions first (this is what makes this salad memorable):
- 2
Clean and prep the escarole leaves.
- 3
Prepare the nut mixture:
- 4
Assemble the salad:
- 5
Sprinkle nut mixture over the salad.
- 6
Season with kosher salt and fresh ground pepper, and serve.
💡 Cook's Notes
This salad is great served on top of a breast of Chicken Milanese. Salt the chicken breast, coat with all-purpose flour, dredge through egg wash (perhaps tinged with some Tabasco), coat with panko crumbs and grated Parmigiano cheese (with some herb/garlic seasoning sprinkled on top), and chill 1 hour in fridge. Pan fry in 1/2-inch-deep hot, sizzling extra virgin olive oil and 1 Tbsp butter (for flavor). Pull out when golden brown on both sides, about 5 minutes total. Place on paper towels to absorb extra oil. Add salt and ground pepper to taste.
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