Baked Milanese Chicken with Mixed Greens and Tomato Salad

For the chicken

• 2 extra large chicken cutlets pounded until very thin
• Juice of two lemons
• 1/2 cup olive oil
• 2 bay leaves
• 2 springs of thyme
• 1/4 cup chopped parsley
• salt and pepper to taste

For breading

• 2 eggs beaten
• 1 cup all purpose flour
• 2 cups panko breadcrumbs

For the salad

• 2 cups mixed greens washed and dried
• 2-3 cocktail or cherry tomatoes, sliced
• 1/3 red onion sliced
• Juice of 2 lemons
• 1/2 cup olive oil
• 1 Tbsp honey
• salt and pepper to taste