Panko Chicken Milanese With Salad - cooking recipe

Ingredients

1 large egg, beaten
1 cup progresso panko Italian style breadcrumbs
1 tablespoon grated parmesan cheese
4 chicken cutlets
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups salad greens
15 ounces cannellini beans, rinsed
1 cup grape tomatoes, halved
1/2 cup chopped onion

Preparation

Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
Serve cutlets topped with salad mixture and garnish with lemon wedges.