1 cup unbleached all-purpose flour
1 large egg
1 Tbsp. olive oil
2 cups dried unseasoned bread crumbs
2 chicken breasts, boneless, skinless butterflied and lightly pounded
3 Tbsp. oil, soy or vegetable
3 Tbsp. butter
1 each lemon sliced into wedges
1 bunch arugula
1/2 head radicchio
1 head endive
2 head garlic cloves peeled, minced
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/2 tsp. Dijon mustard
Salt and pepper to taste
Spread flour in shallow baking dish. Beat eggs with 1 tablespoon oil in second shallow baking dish. Mix bread crumbs. Season each with salt and pepper.
Prepare chicken breast: Remove tenderloins (reserving for another use) and trim away any cartilage or visible fat. Place breast on cutting board with tip facing you and thinner side opposite your cutting hand. Hold breast firmly with palm of your free hand on top. Holding a knife parallel to board, carefully slice into thickest part of breast, drawing knife almost, but not all the way through breast (take care to keep breast attached on one side). Open breast like a book, set between two sheets of heavy plastic wrap that have been lightly spritzed with water and gently pound to an even thickness, about 1/4- to 3/8-inch, with a meat mallet or rolling pin.
Season cutlets on both sides with salt and pepper, pressing seasonings into meat with your fingers. Bread cutlets one at a time. Dredge cutlets in flour, coating both sides and shaking off the excess. Then, using tongs, dip both sides of cutlets in egg mixture, letting excess drip back into baking dish to ensure very thin coating. Finally, dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place cutlets in single layer on wire rack set over baking sheet, allow coating to dry for about 5 minutes.
Preheat a large nonstick sauté pan over high heat, add 3 tablespoons of oil to pan. Heat until butter is melted and sizzling. Place 2 cutlets in pan and cook until golden brown and crisp, about 2-1/2 minutes. Flip over, reduce heat to medium, and continue cooking until golden brown and chicken is cooked through, 2-1/2 to 3 minutes longer. Drain on rack set over a baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.
For Tri-Color Salad: Slice Radicchio and Endive into strips, and add Arugula. For the red wine vinaigrette, combine red wine vinegar, mustard and minced garlic in a bottle and shake. Add extra virgin olive oil and shake to emulsify. Season with salt and pepper.
For Lemon-Butter Sauce: Melt butter in pan, when foaming subsides, add lemon juice, swirling to combine, and pour over cutlets, if desired.