chicken milanese + an escarole salad

INGREDIENTS

• 1/2 cup red wine vinegar (I swapped half with regular vinegar; I was being stingy with my fancy red wine stuff)
• 1/2 cup cold water
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 2 to 3 really good shots hot sauce (recommended: Tabasco)
• 1 red onion, sliced into very thin rings
• 1 cup all-purpose flour
• 2 eggs, beaten with 1 tablespoon of water
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated pamesan
• 4 small organic chicken breasts, butterflied and lightly pounded/flattened (not tenderized; a good organic chicken breast will already be tender) to 1/4-inch thick*
• Kosher salt and pepper
• Extra-virgin olive oil, for frying
• 1/2 cup grated pecorino romano
• 1/2 cup toasted hazelnuts
• 2 tablespoons freshly chopped parsley leaves
• 1 head escarole, washed, spun dry, cut into bite size pieces
• High-quality extra-virgin olive oil