Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary

• 6 boneless, skinless chicken breasts
• 3/4 cup all-purpose flour
• 2 extra-large eggs
• 4 1/2 cups fresh breadcrumbs
• 1 cup grated Parmigiano-Reggiano
• 6 tablespoons chopped flat-leaf parsley
• 6 tablespoons extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 1 sprig rosemary, broken in half
• 1 chile de arbol, broken in half
• 2 cloves garlic, sliced
• 2 heads escarole, core removed, leaves separated and cleaned
• 1 lemon, zest finely grated
• 2 tablespoons chopped capers
• Kosher salt and freshly ground black pepper

1. Place the chicken breasts between two pieces of plastic wrap, and pound them with a mallet to an even 1/3-inch thickness.
2. Place the flour on a plate or in a pie pan.
3. Beat the eggs in a shallow bowl.
4. Combine the breadcrumbs, Parmigiano, and 3 tablespoons chopped parsley in a shallow dish.
5. Line the three dishes up in a row.
6. Season the chicken breasts with salt and pepper.
7. Dredge the chicken in the flour, then the egg, and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken.
8. Transfer the prepared chicken breasts to a large plate or baking sheet.
9. Heat two saute pans over high heat for 2 minutes.
10. Swirl 2 tablespoons olive oil into each pan, and wait a minute.
11. Place three chicken breasts in each pan.
12. Cook 3 minutes, and then add 1 tablespoon butter to each pan.
13. Cook another minute, and when the crumbs are golden brown, carefully turn the chicken over.
14. Turn the heat down to medium, and cook a few more minutes, until the second side is golden brown and the chicken is just cooked through.
15. Remove the chicken to a baking sheet.
16. Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan.
17. Divide the rosemary and chile between the two pans, and let sizzle 30 seconds.
18. Add half the garlic to each pan, stir a few seconds, and then add the escarole to the pans.
19. Season with salt and pepper, and saute gently 2 to 3 minutes, until the greens have just wilted.
20. Season the escarole with a squeeze of lemon juice, and transfer to a large platter.
21. Place the chicken on top.
22. Wipe out one of the pans, and return it to the stove over medium heat.
23. Add the remaining 6 tablespoons butter, and cook until its brown and smells nutty.
24. Remove from the heat and wait a few seconds.
25. (It is very hot and will foam up and overflow if you add something to it right away.)
26. Add the capers, lemon zest, a generous squeeze of lemon juice, and the remaining 3 tablespoons parsley.
27. Carefully taste for balance and seasoning.
28. Spoon the caper brown butter over the chicken and around the escarole.

chicken breasts, flour, eggs, fresh breadcrumbs, flatleaf, extravirgin olive oil, butter, rosemary, arbol, garlic, lemon, capers, kosher salt

Taken from www.epicurious.com/recipes/food/views/chicken-paillards-with-parmesan-breadcrumbs-escarole-capers-and-rosemary-391025 (may not work)