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1
To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water.
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2
Stir in salt, the sugar and the hot sauce.
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3
Add the sliced onions and let sit for at least one hour.
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4
To make the Chicken Milanese: Set up a standard breading procedure in 3 wide deep plates.
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5
Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated Parmigiano.
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6
Season the chicken breasts with salt.
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7
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.
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8
Lay the breaded chicken on a sheet tray and refrigerate for at least 1 hour.
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9
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.
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10
Bring to a medium-high heat and add butter.
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11
Test the oil by flicking flour or bread crumbs into the oil.
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12
If it doesn't sizzle-WAIT!
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13
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.
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14
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.
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15
Do not crowd the pan or the chicken will become very greasy and soggy.
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16
When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
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17
You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.
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18
To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped.
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19
Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil.
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20
Season with salt.
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21
Place chicken on each serving plate and top with the escarole salad.
