Panko Chicken Milanese With Salad

Submitted by ebbtide

"Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs."

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Ready In:: 16mins
Ingredients:: 12
Serves:: 4

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

directions

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.