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.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 450 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 41 g |
| Cholesterol | 124 mg |
| Sodium | 761 mg |
Reviews
The chicken was delicious for something so simple. The vinaigrette also came out superb. Just the right balance of tang from the vinegar and sweet from the raisins.