1 egg, beaten

1 cup bread crumbs, Progressive Panko Crispy Italian Style

1 tablespoon grated Parmesan cheese

4 chicken breasts, cutlets

3 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon salt and pepper

4 cups salad greens

1 (15 oz.) can white beans, (cannellini), rinsed

1 cup tomatoes, grape, halved

Put egg in shallow bowl.  Mix crumbs and cheese on wax paper.  Dip cutlets into egg, then into crumbs to coat. Heat 1 tablespoon oil in a large nonstick skillet.  Add cutlets and cook 5 minutes, turning once, until golden and cooked through.  Remove.  Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl.  Add remaining ingredients and toss to mix and coat.  Serve cutlets with salad mixture.  Serve with lemon wedges. 

4  Servings