Easy Chipotle Chicken Milanese

For the Chipotle Chicken Milanese

• 1 Kg chicken breast boneless, skinless, halves, butterflied, lightly pounded until approximately ¼ to ½-inch thick, 2.2lb
• 3 egg beaten, extra-large
• 150g (about 1-½ cups) plain breadcrumbs
• 150g (about 2 cups) panko breadcrumbs plain
• 200g (about 1-⅔ cups) all-purpose flour
• 1 tablespoon Goya Adobo con Pimienta or 2 teaspoons kosher salt
• 1 tablespoon chipotle powder
• 1 tablespoon dried parsley finely chopped, or fresh parsley
• 1 tablespoon oregano dried
• lemon zest from 2 large lemons or limes
• 1 tablespoon ground black pepper or adjust to taste
• 2 teaspoons granulated garlic
• 1- liter sunflower oil as needed (any neutral frying oil will work, for frying

For the Chipotle Vinaigrette:

• 2 tablespoons white wine vinegar
• 2 tablespoons lime juice from 1 juicy lime, fresh
• 2 tablespoons honey , adjust to taste
• ¼ cup extra virgin olive oil plus 2 tablespoons
• 1 garlic roughly chopped, large clove
• ¼ teaspoon oregano dried
• ¾ teaspoon cumin ground
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper ground
• ¼ teaspoon chipotle powder
• 3 canned chipotle peppers in adobo sauce , chopped, plus 1 to 2 tablespoons sauce from the can

For the Chipotle Bean Salad:

• canned whole kernel corn drained and rinsed, 15.25 oz, sweet
• 1 red onion cut into thin slices, medium
• canned black beans two 15.5 oz cans, drained and rinsed
• 1 red bell pepper , diced.
• 1 cup cilantro leaves chopped (plus for garnish, if desired, fresh, loosely packed
• 1 avocado , halved, seeded, and diced.
• 1 cup cherry tomato halved or Roma tomato, deseeded and chopped