20-Minute Chicken Cutlets with Roasted Escarole Salad
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 269, total fat 18 G., saturated fats 4 G., proteins 19 G., carbohydrates 8 G., fiber 2 G., cholesterol 54 mg, sodium 381 mg, sugar 3 G.
Serving size: 1 of 8 servings
Calories 269, total fat 18 G., saturated fats 4 G., proteins 19 G., carbohydrates 8 G., fiber 2 G., cholesterol 54 mg, sodium 381 mg, sugar 3 G.
A complete chicken and vegetable side dish can be prepared in the oven using the grill mode in just minutes! You'll especially love the texture of fried escarole: the leaves are tender in some places, wilted in others, juicy in others, and deliciously crispy in the grilled areas. You can substitute thin white fish fillets for the chicken breast cutlets in this recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of thin chicken breast chops
- 1 bunch escarole (about 450 g)
- 2 tablespoons red wine vinegar
- A pinch of red pepper flakes
- 1/4 cup extra-virgin olive oil + 1 tsp + 3 tbsp + extra for drizzling
- 1/4 cup golden raisins
- 1/4 cup panko breadcrumbs
- 1/4 cup finely sliced almonds (petals)
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Recipes with similar ingredients: chicken breasts, escarole salad, panko breadcrumbs, wine vinegar, red pepper flakes, raisin, almond
Cooking the dish according to the recipe:
- Position the oven rack 10 cm from the heating element and preheat the oven to grill mode.
- Cut a bunch of escarole lengthwise into quarters. Discard any yellowed or wilted leaves. Rinse the lettuce under cold water, making sure to remove any dirt or sand from between the leaves. Shake the lettuce well to remove excess water and place in a colander.
- Meanwhile, in a large bowl, combine the vinegar, paprika, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Whisking constantly, slowly pour in 1/4 cup olive oil. Add the raisins.
- Place the panko and almonds on a baking sheet and spread them into an even layer. Add 1 teaspoon of olive oil and a pinch of salt. Place in the oven and broil for 20-30 seconds. Stir again and broil until golden brown, another 10-20 seconds. Transfer to a small bowl.
- Wipe out a baking sheet and drizzle generously with olive oil. Arrange the escarole wedges, cut-side up, on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Grill until the escarole is golden brown and charred in spots but still raw underneath, 1 to 2 minutes.
- Spray a second baking sheet with olive oil. Place the chicken cutlets on the baking sheet in a single layer. Season both sides with salt and black pepper. Drizzle the cutlets with the remaining 2 tablespoons of olive oil. Place in the oven and broil until cooked through, 3-4 minutes.
- Divide the chops and escarole bundles among 4 plates. Drizzle with the raisin vinaigrette and sprinkle with the almonds and breadcrumbs.
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