Chicken Milanese with Escarole Salad

Chef notes

Escarole is a very underused green, and it’s great in salads, but it’s also great in soups or sautés. I love escarole because it’s very succulent as far as the world of greens goes. I love the pickled onions in this recipe; you can also use the pickling liquid in the vinaigrette to dress the salad. I also love the mix of the hazelnuts and the pecorino — hazelnuts are pretty sweet but nutty, and pecorino is pretty tangy and sharp so it brings so much flavor to what is a seemingly unsuspecting salad. These are all very readily available ingredients, but this recipe makes them all rockstars.