20-Minute Chicken Cutlets with Charred Escarole Salad

4.20 (23)
⏱ 10 mins 🏷 Main course

This main course combines tender chicken cutlets with a salad of escarole that is lightly charred under the grill. The dish is finished with a sweet and tangy vinaigrette made with golden raisins and red wine vinegar, then topped with a crisp mixture of toasted panko breadcrumbs and almond flakes for added texture. It is designed to be a complete meal prepared swiftly.

20-Minute Chicken Cutlets with Charred Escarole Salad

Ingredients

  • 1 head escarole (about 1 pound) or chicory
  • 2 tablespoons red wine vinegar
  • Pinch of crushed red chilli flakes
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus 1 teaspoon, plus 3 tablespoons , plus more for drizzling
  • 1/4 cup golden raisins
  • 1/4 cup panko breadcrumbs
  • 1/4 cup almond flakes
  • 1 1/2 pounds thin chicken breast cutlets

Method

  1. Set an oven rack roughly 5 inches from the grill and turn the grill on to preheat.
  2. Slice the escarole head lengthwise through its stem to create four wedges. Remove any damaged outer leaves. Rinse the wedges thoroughly under cold water to eliminate any dirt, then shake off the water and let them drain cut-side down in a colander.
  3. In a large bowl, combine the red wine vinegar, crushed red chilli flakes, 1/4 teaspoon salt, and several grinds of black pepper. While whisking, slowly pour in 1/4 cup of olive oil until the mixture is combined. Add the golden raisins and stir them in.
  4. Mix the panko and almond flakes on a baking sheet. Add 1 teaspoon of oil and a pinch of salt, tossing to coat. Place under the grill until lightly browned, 20 to 30 seconds. Toss the mixture and grill again until golden, another 10 to 20 seconds. Move to a small bowl.
  5. Clean the baking sheet and coat it generously with oil. Place the escarole wedges on it with the cut side facing up. Drizzle 1 tablespoon of oil over the wedges and season with salt and pepper. Grill until the tops are browned and charred in spots but the inside remains raw, 1 to 2 minutes.
  6. Lightly oil a second baking sheet. Lay the chicken cutlets on it in a single layer. Season both sides with salt and pepper, then drizzle the tops with the remaining 2 tablespoons of oil. Grill the chicken until fully cooked, 3 to 4 minutes.
  7. Serve the chicken cutlets and escarole wedges on four plates. Drizzle the raisin vinaigrette over each escarole wedge, then scatter the toasted panko and almond mixture on top.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
AuthorFood Network Kitchens