Prep time 15 minutes
Cook time 10 minutes
Yield: Serves or Makes 4
In a small mixing bowl, combine vinegar, juice of a ½ a lemon, Dijon and honey. Slowly whisk in olive oil until emulsified. Add anchovy, plus salt and pepper to taste. Set dressing aside.
Place flour in a shallow bowl and season with salt and pepper. Crack eggs into a shallow bowl and whisk until beaten. Pour Panko on a large plate or rimmed baking dish and mix with about a parmesan. Dredge chicken breasts in flour, then egg, then Panko and then place them on a parchment lined baking sheet.
Heat vegetable oil to medium-high in a shallow frying pan or skillet. Fry chicken until golden brown, about 2 minutes per side. Remove from pan and transfer to a wire rack or paper towel lined plate. Squeeze lemon juice over them and season with salt.
In a large bowl, combine a ¼ cup chives, a ¼ cup dill, and ¼ cup basil with the escarole. Add dressing and pine nuts and toss. Pile salad onto each cutlet and finish each one with shaved parmesan and remaining ¼ cup of chives, ¼ cup of dill, and ¼ cup of basil. Serve immediately with lemon wedges on the side.