Panko Chicken Milanese With Salad

• 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

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.

egg, progresso panko italian style breadcrumbs, parmesan cheese, chicken cutlets, olive oil, lemon juice, salt, pepper, salad greens, beans, grape tomatoes, onion

Taken from www.food.com/recipe/panko-chicken-milanese-with-salad-355702 (may not work)