1. Preheat oven to 425°.
2. Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.