Chicken Milanese is a classic for good reason: It’s a quick and simple preparation that yields crispy breaded cutlets topped with greens dressed with a light vinaigrette.
First dredge the chicken in flour, shaking off the excess. Next, coat with egg wash, and then dredge in breadcrumbs.
Cook the breaded cutlets, 2 at a time, flipping once, until golden and crisp on both sides, about 2 minutes per side.
Whisk together the olive oil, vinegar, and mustard. Season to taste with salt and pepper. Add the greens and toss to coat.
Top the cutlets with the greens and grated parmesan and serve.