Direction

1. Combine shallot, lemon juice, salt, and pepper in a small bowl. Let stand 5 minutes. Add olive oil; whisk to combine. Combine salad greens, parsley, mixed herbs, and radishes in a large bowl. Set aside.
2. Place chicken breasts on a cutting board; cut each chicken breast in half horizontally. Cut each chicken breast half into 3 rectangular pieces to yield 12 pieces. Using a meat mallet or rolling pin, flatten chicken pieces to 1/3-inch thickness.
3. Place panko and flour on 2 separate plates. In a shallow bowl or pie plate, whisk together eggs, mustard, and 1 tablespoon water. Line a large plate with wax paper. Season chicken pieces on both sides with salt and pepper. Working with 2 pieces at a time (handling pieces by the ends), coat chicken with flour, patting to shake off excess. Dip in egg mixture, letting excess drip off. Place cutlets in panko, turning carefully to coat both sides of chicken pieces. Arrange breaded cutlets on plate without touching.
4. Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium to medium-high. Once butter stops foaming, add as many cutlets as will fit without overlapping; cook, adjusting heat so cutlets sizzle but fat doesn't begin to smoke, until browned and crisp, 3 to 5 minutes per side. Transfer to a wire rack or paper towel–lined plate to drain; sprinkle with salt to taste while still hot. Repeat process 2 times with remaining oil, butter, and cutlets.
5. Pour dressing onto greens; toss salad, and season with salt and pepper to taste. Divide cutlets and salad among 4 plates. Garnish salads with edible flowers, if desired, and serve with lemon wedges.