For the chicken:
1½ C. panko bread crumbs
2 Tb. dried Italian herbs (A blend of oregano, basil, marjoram, thyme and rosemary works well.)
2 eggs, beaten
2 lbs. (about 8 pieces) chicken breast cutlets, ½” thick
1/3 C. olive oil, plus more for replenishing frying oil
1 lb. Swiss chard
1 lb. spinach
3 Tb. olive oil
1½ Tb. minced garlic or to taste
Pinch of salt
Pinch of red pepper flakes, optional
6 oz. very sharp provolone cheese, shredded or cut in ¼” thick slices
To prepare the chicken: Preheat oven to 350°. Mix bread crumbs and Italian herbs together. Dip chicken breast in egg and coat well with bread crumb mixture. Heat 1/3 C. olive oil in large 12” skillet over medium-high heat. Fry chicken in batches until cooked through, 2-3 minutes per side. (After the first or second batch, you may notice small crumbs of burned breading littering the oil. Either remove them with a slotted spoon or replace oil altogether.) Set cooked cutlets aside on a plate lined with paper towels.
To prepare the greens: Wash greens well, removing any sand hiding in the leaves. If you prefer, remove stems. Tear greens into 2-3” pieces.
In a large skillet, heat 3 Tb. of olive oil over medium-high heat. Add garlic and cook for 30 seconds. (Don’t allow garlic to burn.) Add chard, salt and red pepper flakes. Stirring frequently, cook for 1-2 minutes. Add spinach and cook an additional 1-2 minutes or until greens are tender.
To assemble: Place cutlets on a large cookie sheet. Top with provolone cheese, and bake for 5 minutes or less, just until cheese melts. Place 1-2 cutlets on each plate and top with greens.