Chicken Milanese with a spicy bitter-greens salad and roasted lemon

Blend lightly toasted bread in a food processor with a good pinch of salt, cracked black pepper and herbs (basil, oregano, rosemary; avoid minty flavors).

Optionally toast the seasoned crumbs another two to three minutes at 350F.

Butterfly the chicken breast, cutting all the way through; place each piece between doubled or tripled plastic film and pound thin with a pan or heavy pot, with even pressure so the meat does not split.

Whisk the egg, milk, salt and black pepper in a bowl; season the dredging flour with salt and pepper.

Dredge the chicken in flour, then the egg mixture, then coat generously in the crumbs, getting into every crevice.

Pan fry in a large saute pan over medium-high with canola oil until golden brown, about three to four minutes a side depending on thickness.

Toward the end add the lemon halves and turn the heat to low.

Toss sliced red onion, jalapeno and greens with olive oil, salt and a squeeze of the roasted lemon.

Plate the chicken, the salad beside it without covering too much, and a squeeze of roasted lemon over.