Panko Chicken Milanese With Salad

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.

• Ready In: 16 mins
• 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

1. Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
2. 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.
3. 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.
4. Serve cutlets topped with salad mixture and garnish with lemon wedges.