Ingredients

• 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

Instructions

1. Special equipment: An empty 15 to 16-ounce can, opened on both sides
2. 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. Fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt. Mashed potatoes: Combine the potatoes with enough salted water to cover by 1 inch in a saucepan and simmer until tender, about 20 minutes. 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. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep warm. Meanwhile, make the basil oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside. Escarole: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the escarole in 3 batches, tossing each batch with tongs until wilted before adding the next, and season with salt and pepper. Reduce the heat to medium low and cook, covered, until tender, about 3 minutes. Raise the heat to high, remove the lid, and cook until most of the liquid has evaporated, about 2 minutes more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep warm. Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add the scaloppini and cook, turning once, until lightly browned and just cooked through, about 4 minutes. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pieces. 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. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.