Chicken Milanese with White-Bean Salad

Salad: Bring 4 cups of lightly salted water to a boil in a large, deep skillet; add asparagus. Blanch 2 minutes, or until crisp-tender. Drain; refresh under cold water and place in a medium bowl. Add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt, and pepper to taste; toss to combine. Lay arugula on top of salad but do not toss yet. Chicken: Place flour on a sheet of waxed paper. Beat egg with a fork in a small shallow bowl; place bowl next to flour. Place breadcrumbs on another sheet of waxed paper. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour; then dip into beaten egg; then dip into breadcrumbs to coat. Repeat with remaining cutlets. Heat oil in a large skillet over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on a paper towel. To serve, place cutlets on serving plates. Toss arugula into salad mixture until coated and place on top of cutlets.