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1
Position an oven rack about 5 inches from the broiler element and preheat the broiler.
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2
Cut the head of escarole lengthwise through the stem-end into 4 wedges.
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3
Discard any discolored or wilted leaves.
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4
Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves.
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5
Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
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6
Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl.
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7
Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended.
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8
Stir in the raisins.
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9
Spread the panko and almonds together on a baking sheet.
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10
Toss with 1 teaspoon of the oil and a pinch of salt.
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11
Place under the broiler and toast until lightly browned, 20 to 30 seconds.
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12
Toss together and broil until golden brown, another 10 to 20 seconds.
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13
Transfer to a small bowl.
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14
Wipe off the baking sheet and drizzle generously with oil.
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15
Arrange the four escarole wedges, cut-side up, on the baking sheet.
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16
Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper.
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17
Broil until the top is browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
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18
Drizzle a second baking sheet with oil.
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19
Arrange the chicken cutlets on the baking sheet in one layer.
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20
Sprinkle both sides with salt and pepper.
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21
Drizzle the tops of the cutlets with the remaining 2 tablespoons oil.
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22
Place in the broiler and broil until cooked through, 3 to 4 minutes.
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23
Divide the cutlets and escarole wedges among 4 plates.
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24
Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.
