Pork Milanese Escarole Salad With Pickled Red Onions Hazelnuts Pecorino Recipes

CHICKEN MILANESE WITH ESCAROLE SALAD AND PICKLED RED ONIONS

Steps:

• 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.

CHICKEN MILANESE WITH ESCAROLE SALAD

Steps:

• For the escarole salad: Set a small saute pan over medium heat; coat with olive oil. Add the prosciutto, and cook until crispy. Remove from the pan and set aside.
• Combine the hazelnuts, pecorino and parsley in a food processor; pulse until coarsely chopped. In a bowl, toss together the escarole, hazelnut mixture and some pickled red onions. Dress with some red onion pickling liquid and olive oil. Season with salt, and garnish with crispy prosciutto.
• For the chicken Milanese: Set up a standard breading station in three wide, deep plates. Fill one plate with the flour, a second with the beaten eggs, and a third with the panko and Parmesan. Sprinkle the chicken breasts with salt. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: Dredge lightly in the flour, then in the egg wash, and then through the breadcrumbs. Lay the breaded chicken on a baking sheet and refrigerate for at least 1 hour.
• Pour olive oil into a large saute pan until it reaches a depth of about 1/2 inch--better a little more than a little less. Bring the oil to medium-high heat. Test by flicking flour or breadcrumbs into it; if it doesn't sizzle, WAIT! When the oil is hot, test it again by dipping the edge of a piece of chicken; the oil should sizzle gently. In batches, cook the chicken on both sides until crispy and a lovely golden brown, 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, drain on paper towels and sprinkle with salt. If you like, keep the chicken warm in a low oven while the rest of the chicken is cooking.
• Place the chicken serving plates and top with escarole salad.
• In a small bowl, combine the red wine vinegar with 1/2 cup cold tap water. Stir in the salt, sugar and hot sauce. Add the sliced onions, and let sit for at least 1 hour.

PORK MILANESE & ESCAROLE SALAD WITH PICKLED RED ONIONS, HAZELNUTS & PECORINO

Steps:

• In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.
• Set up your standard breading procedure (see page 51): one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading.
• Season the pork with salt. Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.
• Preheat the oven to 200°F.
• Pour 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Set up your drying situation next to the stove by lining a baking sheet with a couple layers of paper towels. Test to see if the oil is hot enough by sprinkling a bit of flour or a few bread crumbs into it. It should sizzle; if it doesn't-WAIT. Once the oil is hot, add the pork, working in batches so you don't crowd the pan. Cook the first side of the pork until golden brown and crispy, 3 to 4 minutes; turn and brown the other side. When the pork is done, lay it on the paper towels to drain off the excess oil and sprinkle with salt. Then keep the pork in the oven while you cook the second batch.
• Put the Pecorino, hazelnuts, and parsley in the food processor and pulse until coarsely chopped.
• In a large bowl, combine the escarole, hazelnut mix, and some of the pickled red onions; dress this mixture with olive oil and some of the pickling liquid and toss to combine. To serve, place a pork chop on a serving plate and top with the lovely salad.
• It's good to bread ahead! If you have the time, let the pork sit for about an hour to really set the breading. If you're in a hurry-skip it.