0 Place each chicken breast between 2 sheets of parchment and pound to about 1/3 inch, even thickness. Season each with 1/4 teaspoon salt.
2 Place the flour, whisked eggs, and panko in 3 separate shallow dishes.
3 Dredge each breast in flour, then egg, then panko, coating both sides.
4 Heat about 2 tablespoons oil in a skillet over medium-high heat. Fry the chicken until golden, about 5 to 6 minutes, then flip and cook the second side until golden and cooked through (165°F), about 3 to 4 minutes more. Cook in batches to avoid crowding, adding oil as needed.
6 Toss the tomatoes, cucumbers, corn, and cilantro with the lemon juice, olive oil, and remaining salt.
8 Rest the chicken on a cooling rack briefly, then plate and top with the summer salad. Serve with lemon wedges if desired.
