Chicken with Shallot-Mashed Potatoes, Escarole, Frizzled Parsnips, and Basil Oil

• Vegetable oil, for deep frying
• 1 parsnip, peeled and cut into thin strips
• Kosher salt
• 3/4 pound Yukon Gold potatoes, whole, if small, halved if large, peeled
• Kosher salt
• 2 medium shallots, thinly sliced
• 2 teaspoons unsalted butter
• 1/2 cup well-shaken low-fat buttermilk
• Freshly ground black pepper
• 1/2 cup packed fresh basil leaves, blanched
• 1/4 olive oil
• Pinch kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 head escarole (about 1 pound), cut into 1-inch pieces
• Kosher salt and freshly ground black pepper,
• 4 (6-ounce) chicken scaloppini
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Equipment: An empty 15 to 16-ounce can, opened on both sides

1. Parsnips: In a heavy saucepan, pour enough oil to reach a depth of 1 inch and heat to 360 degrees F. on a deep-fat thermometer.
2. Fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain.
3. Season frizzled parsnip with salt.
4. Mashed potatoes: Combine the potatoes with enough salted water to cover by 1 inch in a saucepan and simmer until tender, about 20 minutes.
5. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, until softened and deep golden, about 8 minutes.
6. Drain potatoes, return to saucepan, and coarsely mash with a potato masher.
7. Stir shallots into potatoes with buttermilk and season with salt and pepper.
8. Place the pot over low heat, with a lid slightly ajar, to keep warm.
9. Meanwhile, make the basil oil: In a blender, puree the basil, oil, and salt.
10. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle.
11. Set aside.
12. Escarole: Heat the oil in a large skillet over medium-high heat.
13. Add the garlic and cook, stirring, until fragrant, about 1 minute.
14. Add the escarole in 3 batches, tossing each batch with tongs until wilted before adding the next, and season with salt and pepper.
15. Reduce the heat to medium low and cook, covered, until tender, about 3 minutes.
16. Raise the heat to high, remove the lid, and cook until most of the liquid has evaporated, about 2 minutes more.
17. Transfer the escarole to a kitchen towel and wring out excess liquid.
18. Return the escarole to the skillet and set aside covered to keep warm.
19. Chicken: Season the scaloppini with salt and pepper.
20. Heat the oil and butter in a large skillet over medium-high heat.
21. Add the scaloppini and cook, turning once, until lightly browned and just cooked through, about 4 minutes.
22. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pieces.
23. Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens.
24. Repeat to make 3 more layers and press down gently to compact them.
25. Carefully remove the can and make 3 more "towers".
26. Top each tower with some of the frizzled parsnips and drizzle some the basil oil around.
27. Serve immediately.

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Taken from www.foodnetwork.com/recipes/chicken-with-shallot-mashed-potatoes-escarole-frizzled-parsnips-and-basil-oil-recipe.html (may not work)