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Ingredients

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• For the Pickled Onions:
• 1/2 cup red wine vinegar (I swapped half with white vinegar; I was feeling stingy with my fancy red wine stuff)
• 1/2 cup cold water
• 2
• tablespoons kosher salt (updated: 1 heaped tablespoon is a better amount here)
• 1 tablespoon sugar
• 2 to 3 really good shots hot sauce
• 1 red onion, sliced into very thin rings
• For the Chicken Milanese:
• 1 cup all-purpose flour
• 2 eggs, beaten with 1 tablespoon of water
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated pamesan
• 4 small boneless, skinless chicken breasts, butterflied and lightly pounded/flattened (no need to tenderize; a good organic chicken breast will already be tender, says Burrell) to 1/4-inch thick*
• Kosher salt and pepper
• Extra-virgin olive oil, for frying
• For the Escarole Salad:
• 1/2 cup grated pecorino romano
• 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