High-quality extra-virgin olive oil
2 slices prosciutto
1/2 cup toasted hazelnuts
1/2 cup grated pecorino
2 tablespoons chopped fresh parsley
1 head escarole, washed, spun dry, cut into bite-size pieces
Pickled Red Onions, recipe follows
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon water
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmigiano-Reggiano
4 small organic chicken breast halves, butterflied, lightly pounded 1/4-inch thick
Extra-virgin olive oil, for frying
1/2 cup red wine vinegar
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
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