Steps:
- 1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes. 2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes. 4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done. 5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges. Nutritional Information Calories:402 Fat:15.4g (sat 3g,mono 9g,poly 1.8g) Protein:45.9g Carbohydrate:17.7g Fiber:1.4g Cholesterol:102mg Iron:2.2mg Sodium:539mg Calcium:80mg
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