"You can also make this recipe with boneless pork loin chops. Trim the chops of any fat before you butterfly them." —Rachael Ray
Cut each chicken breast horizontally, almost in half. Open like a book and place between 2 sheets of plastic wrap or parchment paper. Using the flat side of a mallet, pound the chicken to 1/8 to 1/4 inch thick; season with salt and pepper.
In a shallow bowl, place the flour. In another shallow bowl, beat the eggs, milk, and 2 tbsp. Dijon. In a third shallow bowl, mix the breadcrumbs, granulated garlic, granulated onion, and nutmeg. Working in batches, dredge the chicken in the flour and shake off any excess. Add the chicken to the eggs and turn until coated, letting any excess egg drip back into the bowl. Pat the cutlets firmly into the breadcrumbs.
Set a wire rack inside a rimmed baking sheet. In a large skillet, heat about 1/4 inch of the frying oil over medium to medium-high. Working in batches, cook the cutlets, turning once, until deep golden and crispy, 5 to 6 minutes. Transfer the cutlets to the wire rack.
In a large bowl, whisk the EVOO, shallot, lemon juice, vinegar, thyme, honey, and the remaining 1 tsp. Dijon. Toss with the frisée, endive, apple, and radishes; season the salad.
Top the cutlets with the salad. Serve with the lemon wedges.