Chicken Milanese with Wilted Kale, Parmiagiano-Reggiano, Pan-Roasted Lemon, and Olive Oil

I saw this one from Rachael Ray that sounded luscious (and good for you with the Kale). As always, my changes or suggestions are denoted by an asterisk.
(serves 4)

4 skinless, boneless chicken breasts, pounded to approximately 1/4" thick between two pieces of plastic
1 cup all-purpose flour
3 large eggs, lightly beaten 1&1/2 cups Panko* plain breadcrumbs
Kosher* salt
Freshly ground pepper
1/4 cup canola oil for sauteing chicken
2 bunches of kale, about 2 lbs. cleaned, ribs removed and torn into bit-sized pieces
2 cloves garlic, finely chopped and pasted
2 T. EVOO
1 small red onion, cut in half and sliced thin
1 2 oz.wedge Parmiagiano-Reggiano, shaved
2 large lemons, sliced in half

Preheat oven to 200. Season the chicken breasts with S&P on both sides. Place the flour, eggs, and the breadcrumbs in three separate shallow bowls; season each with S&P. Dredge chicken breasts in flour, tap off excess, then dip in the egg letting any excess drip off, and then finally dredge in the breadcrumbs. Heat oil in a large, high-sided saute pan until the oil just begins to shimmer. Place breaded chicken in the heated oil, working in batches as to not overcrowd the pan, sauteing until just golden brown on both sides, approximately 3-4 mins. per side. Remove from pan and place on a plate lined with paper towels to absorb any excess oil. Place chicken breasts on a sheet pan in the warm oven while you cook the next batch. In a large saute pan over med. heat, warm the olive oil. Place onions in the pan, season with S&P, and lightly saute for 1 min. just to soften. Add the kale to the pan and cover and cook, stirring occasionally, until the kale wilts, about 5 mins. In a medium saute pan over high heat, place lemons cut-side down, and pan roast until golden brown, about 5 mins. Using tongs, place some wilted kale on the plate, garnish with some cheese, and top with a warm piece of chicken. Squeeze some roasted lemon juice on top, garnish with more cheese and a few raw onions, if desired.

"Sight is a faculty; seeing is an art."

Love,

MM