Chicken Cutlets with Spring Vegetable Salad and Herb Vinaigrette

Prepare the Herb Vinaigrette: Process all herb vinaigrette ingredients in a mini food processor until almost completely smooth, leaving a few small pieces of herb and shallot visible. Set aside.

Prepare the Salad: Pat chicken cutlets dry with paper towels; sprinkle with pepper and 1/2 teaspoon of the salt. Whisk together egg and remaining 1/2 teaspoon salt in a wide shallow dish. Add flour to a second wide shallow dish, and panko to a third. Bread chicken cutlets by first dredging in flour, then dipping in egg mixture, then finally in panko, pressing to adhere panko to chicken surface. Place breaded cutlets on a plate. Heat oil in a large skillet over medium-high. Add breaded cutlets to hot oil, and cook until golden brown and chicken is cooked through, about 2 minutes per side. Remove from skillet, and cover to keep warm.

Slice the boiled and chilled potatoes into 1/4-inch slices, and toss with 2 tablespoons of the vinaigrette. Prepare the green beans according to package directions. Set aside.

Toss together romaine, sugar snap peas, arugula, cucumber, radish, and 1/2 cup of the herb vinaigrette in a large bowl. Divide dressed salad among 4 plates; add a chicken cutlet, and equal portions potatoes and green beans. Drizzle each plate with 1 1/2 tablespoons vinaigrette, and serve with a lemon wedge, if desired.