20-Minute Chicken Cutlets with Roasted Escarole Salad

Ingredients:

• 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)

Preparation:

1. Position the oven rack 10 cm from the heating element and preheat the oven to grill mode.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Divide the chops and escarole bundles among 4 plates. Drizzle with the raisin vinaigrette and sprinkle with the almonds and breadcrumbs.