Chicken Milanese with Spring Greens

Jim's absolute favorite food in the world is Chicken Parmesan...and I think this became a close second! The crispy shell with the tender chicken is unbelievable!
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Total: 40 minutes
Yield: 2 servings
Ingredients
* 3/4 teaspoon fresh lemon juice
* 3/4 teaspoon white wine vinegar
* 1/2 teaspoon minced shallots
* 1/4 teaspoon kosher salt, divided
* Dash of sugar
* 2 (6-ounce) skinless, boneless chicken breasts
* 1/3 cup dry breadcrumbs
* 2 tablespoons grated Parmigiano-Reggiano
* 2 tablespoons all-purpose flour
* 1 egg white, lightly beaten
* 1/4 teaspoon black pepper, divided
* 5 teaspoons olive oil, divided
* 2 cups packed spring mix salad greens
* 2 lemon wedges
Preparation
1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Nutritional Information
Calories: 402
Fat: 15.4g (sat 3g,mono 9g,poly 1.8g)
Protein: 45.9g
Carbohydrate: 17.7g
Fiber: 1.4g
Cholesterol: 102mg
Iron: 2.2mg
Sodium: 539mg
Calcium: 80mg