Position an oven rack about 5 inches from the grill element and preheat the grill.
Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
Meanwhile, whisk together the vinegar, crushed red chilli, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the grill and toast until lightly browned, 20 to 30 seconds. Toss together and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the top is browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place in the grill and broil until cooked through, 3 to 4 minutes.
Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.
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From Food Network Kitchen