Crisp Chicken with Hearts of Palm Salad

Ingredients

• 4 skinned and boned chicken breasts (about 1 1/2 lb.)
• 1 cup Japanese breadcrumbs (panko)
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 5 tablespoons olive oil, divided
• 1 (14-oz.) can hearts of palm, drained and sliced
• 1/2 cup diced red onion
• 1 small green bell pepper, diced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley or cilantro
• Garnish: flat-leaf parsley or cilantro

Preparation

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin. Spread breadcrumbs in a shallow plate. Beat egg in a shallow bowl.
2. Sprinkle chicken with salt and 1/4 teaspoon pepper. Dip 1 chicken breast in beaten egg; coat with breadcrumbs. Repeat with remaining chicken. Cook chicken in 1/4 cup hot oil in a large skillet over medium-high heat 4 minutes on each side or until done.
3. While chicken cooks, make salad. Gently toss together remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, hearts of palm, and next 4 ingredients. Serve chicken topped with salad. Garnish, if desired.