20 Minute Chicken Cutlets With Charred Escarole Salad Recipes

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CHICKEN AND ESCAROLE SALAD WITH ANCHOVY CROUTONS



Chicken and Escarole Salad With Anchovy Croutons image

Think of this salad as an umami-charged version of a classic Caesar. The central difference is that the egg yolk, which is typically emulsified into a creamy dressing, is plopped directly onto the lettuces, leaving you to break it and let it mingle with the salty, garlicky, lemony dressing, which is bolstered with a bit of soy sauce. (If the whole, raw egg yolks freak you out, swap them for jammy soft-boiled eggs or crispy fried eggs.) The true reason to make this salad, though, is that it's adorned with chicken-fat-laced anchovy croutons, made in the oven while the chicken finishes cooking. They are worth the price of admission.

Provided by Alison Roman

Categories     dinner, lunch, weekday, poultry, salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds bone-in, skin-on chicken breasts or thighs
Kosher salt and black pepper
6 tablespoons olive oil, plus more as needed
4 anchovy fillets, plus more if you like
1/4 loaf of crusty bread, torn into 1-inch pieces (about 2 cups)
1 garlic clove, finely grated
1/4 cup fresh lemon juice, plus more as needed
1 tablespoon soy sauce
1 large head escarole or 2 heads romaine lettuce, torn into large pieces
1 cup parsley, tender leaves and stems
Pecorino or Parmesan, for shaving
4 large egg yolks (optional)

Steps:

  • Heat oven to 375 degrees. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium-high heat.
  • Add chicken, skin-side down, and cook without moving until the pieces are golden brown and crispy, 5 to 8 minutes. Flip the chicken and continue to cook until well browned on the other side, another 5 to 8 minutes.
  • Move the chicken to one side of the skillet and tilt the skillet a little so that the fat and drippings pool on one side. Add the anchovies and let them sizzle a bit to melt down. Add the croutons, along with 2 tablespoons olive oil. Season with salt and pepper and toss them to coat in the anchovy-chicken fat.
  • Place the skillet in the oven and roast until the chicken is cooked through and croutons are golden brown and crispy, 12 to 15 minutes.
  • Meanwhile, whisk the grated garlic, lemon juice and soy sauce in a small bowl and season with salt and pepper.
  • Place escarole and parsley in a large bowl or on a platter and dress with lemon-garlic mixture. Season with salt, pepper and more lemon juice if you like. Drizzle with remaining 2 tablespoons olive oil and shave some pecorino over the whole thing.
  • Remove the chicken from the oven and let it rest a minute or two. Cut the meat off the bone and thinly slice. Place on top of the salad, along with the croutons. Top each serving with an egg yolk, if using, and more anchovies, if you like.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 35 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 981 milligrams, Sugar 4 grams, TransFat 0 grams

20-MINUTE CHICKEN CUTLETS WITH CHARRED ESCAROLE SALAD



20-Minute Chicken Cutlets with Charred Escarole Salad image

This whole meal can be cooked under your broiler in no time! We love the different textures the broiled escarole takes on-tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Pinch of crushed red pepper
Kosher 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
1/4 cup sliced almonds
1 1/2 pounds thin chicken breast cutlets

Steps:

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

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