Chicken Milanese with Escarole Salad and Pickled Re

Name: Chicken Milanese with Escarole Salad and Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 1/2 cup cold water; 2 tablespoons kosher salt; 1 tablespoon sugar; 2 to 3 really good shots hot sauce (recommended: Tabasco); 1 red onion, sliced into very thin rings; 1 cup all-purpose flour; 2 eggs, beaten with 1 tablespoon of water; 1 1/2 cups panko bread crumbs; 1/2 cup grated Parmigiano-Reggiano; 4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick; Kosher salt; Extra-virgin olive oil, for frying; 1 tablespoon butter; 1/2 cup grated pecorino; 1/2 cup toasted hazelnuts; 2 tablespoons freshly chopped parsley leaves; 1 head escarole, washed, spun dry, cut into bite size pieces; High-quality extra-virgin olive oil

Fresh, crisp and full of flavor — this Chicken Milanese with Escarole Salad and Pickled Red Onions is a must-try. Made with red wine vinegar, cold water…

This Chicken Milanese with Escarole Salad and Pickled Red Onions relies on simple, everyday ingredients such as red wine vinegar, cold water, kosher salt and sugar. It comes together quickly and makes 4 servings, at about 514 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce (recommended: Tabasco)
1 red onion, sliced into very thin rings
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breasts, butterflied and lightly pounded to 1/4-inch thick
Kosher salt
Extra-virgin olive oil, for frying
1 tablespoon butter
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

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

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 1/2 cup cold water, 2 tablespoons kosher salt, 1 tablespoon sugar, and more.

Yes, Chicken Milanese with Escarole Salad and Pickled Red Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
514 kcal
Category
Salads

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