Chicken and Salad Milanese Style

Ingredients

• For the salad
• 1 to 2 celery stalks, with leaves, thinly sliced
• 1/2 English (halved lengthwise) or 1 mini (Persian) cucumber, peeled (or not) and thinly sliced
• 1/2 bell pepper, finely diced or chopped
• 1 tablespoon minced mixed fresh herbs, such as parsley, dill and cilantro, or 1 tablespoon minced fresh basil
• 1 handful baby greens
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons white balsamic vinegar
• 1 pinch fine sea salt and freshly ground pepper
• For the chicken
• 4 pieces boneless, skinless chicken breast halves (trimmed; tenders, if any, removed), each 4 to 5 ounces (113 to 142 grams)
• 1 cup to 2 cups (60 to 120 grams) fine dry bread crumbs
• 3 large eggs
• 2 tablespoons unsalted butter, plus more if needed
• 1/4 cup (60 ml) olive oil, plus more if needed
• 1 lemon, cut into 4 wedges

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