https://www.lifestylefood.com.au/recipes/12996/chicken-milanese-with-escarole-salad-and-pickled-red-onions

LifestyleFOOD.com.au

Translation: Perfectly breaded chicken cutlets, paired with a bitter lettuce salad and tangy pickled onions. Any leftovers would make a delicious sandwich, with a dollop of my homemade mayonnaise.

Ingredients

  • Pickled red onions 

  • 1 large red onion, thinly sliced in rings

  • ½ cup red wine vinegar

  • ½ cup cold water

  • 2 Tbsp salt

  • 1 Tbsp maple syrup

  • 1 Tbsp hot sauce i.e.: Tabasco

  • Chicken milanese 

  • 1 cup brown rice flour

  • 2 eggs, beaten (preferably free-range or organic)

  • 1 cup sourdough breadcrumbs

  • ½ cup almond meal

  • 1 Tbsp fresh parsley, roughly chopped

  • 2 sprigs fresh thyme, leaves only

  • ½ cup Parmigiano-Reggiano cheese, grated

  • 4 chicken breasts, each sliced diagonally in to 3 pieces (preferably organic)

  • Sea salt and pepper to taste

  • Salad 

  • ½ cup pecorino cheese, grated

  • ½ cup hazelnuts, toasted

  • 2 Tbsp fresh parsley, roughly chopped

  • 2 endive (escarole) or small bitter lettuce heads, washed and spun dry

  • Olive oil

Method

  • 1.

    Preheat the oven to 180’C

  • 2.

    To make the pickled onions: In a small bowl, combine red wine vinegar with ½ cup of cold water. Stir in salt, maple syrup and hot sauce. Add the sliced onions and let sit for at least 1 hour

  • 3.

    To make the chicken milanese: In a food processor, combine bread crumbs, grated cheese, almond meal, parsley and thyme and pulse until you have a fine crumb

  • 4.

    Set up a standard breading procedure in three wide deep plates. Fill one plate with brown rice flour, one plate with the beaten eggs, and one plate with the breadcrumb mix

  • 5.

    Season the chicken breasts. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dip lightly in the flour, then the egg wash and then through the breadcrumbs. Lay the breaded chicken on a baking tray and refrigerate for at least 1 hour

  • 6.

    Bake the chicken breast in the oven for 25 minutes until golden and cooked through

  • 7.

    To make the salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped. Toss together the endive/lettuce, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with sea salt and pepper

  • 8.

    Place 3 pieces of chicken on each serving plate, along with the salad

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