Crisp Chicken with Hearts of Palm Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 cup japanese breadcrumbs (panko)
• 1.5 lb skinned and boned chicken breasts 
• 1 large eggs 
• 1 leaf garnish: flat parsley 
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 small bell pepper diced green
• 14 oz hearts of palm drained sliced canned
• 5 tablespoons olive oil divided
• 0.5 cup onion diced red
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin.
2. Spread breadcrumbs in a shallow plate. Beat egg in a shallow bowl.
3. 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.
4. While chicken cooks, make salad. Gently toss together remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, hearts of palm, and next 4 ingredients.
5. Serve chicken topped with salad.
6. Garnish, if desired.