Chicken Milanese

In a shallow bowl, beat the egg. On a sheet of wax paper, combine the crumbs and cheese. Dip cutlets into egg, then into crumbs, pressing gently to help them adhere. Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the cutlets and cook until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a plate. In a medium bowl, whisk together the remaining 2 Tbsp olive oil, lemon juice, and 1 ⁄4 tsp each salt and pepper. Add the beans and tomatoes and toss to coat. Fold in the salad greens and serve with the cutlets and lemon wedges, if desired.