Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 4 (serving size: 1 cutlet, 3/4 cup escarole, 1 tablespoon carrot, and 2 tablespoons cheese)

Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.

How to Make It

Step 1

Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.

Step 2

Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate.

Step 3

Reduce heat. Add remaining 2 tablespoons oil and garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.

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