Chicken Milanese With Summer Salad

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Ingredients

5 to 6 fingerling potatoes

1 ear corn

1 1/2 cups cherry tomatoes, halved

2 large handfuls of baby lettuce or arugula (or a mix), washed and dried

3/4 cup sliced hearts of palm

juice of 1/2 lemon

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

1/2 cup olive oil

salt and pepper

2 ounces ricotta salata

4 skinless, boneless chicken breasts, pounded thin (about 1/4 inch)

1/4 cup olive oil

2 eggs, beaten

1 1/2 cups fresh breadcrumbs

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