Make the vinaigrette by combining the canola oil, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small container. Whisk together then set aside to let flavors mingle. Side Note: We like a tangy vinaigrette, If you don't, use more oil.
Prepare the chicken by taking each chicken breast and place them, one at a time, in a zip lock bag. Pound the chicken breasts to 1/2 inch thickness using a meat mallet. Cut the chicken breast in half and set aside. Repeat with the remaining pieces of chicken.
Make the dredging station. In a shallow bowl, season the flour with garlic powder, sea salt, and freshly cracked pepper, to taste; mix well.
In another shallow bowl, combine the egg with the milk in another bowl; mix well.
In another shallow bowl, combine the panko crumbs together with the Parmesan cheese; mix well.
Dredge the chicken in flour; dip in egg; dredge in panko mixture. Place coated chicken on a baking tray that is covered in wax paper. Repeat with the remaining pieces of chicken.
Place the baking tray into the refrigerator for at least 30 minutes. Side Note: This will help the breading stick to the chicken.
Cook the chicken by heating the olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken, cooking a few pieces at a time. Cook for 4-5 minutes; turn chicken over and cook 4-5 minutes or until golden brown and cooked through.
Serve the chicken Milanese by whisking the vinaigrette thoroughly then drizzle it onto the greens and tomato halves; toss to coat evenly.
Serve a piece of chicken with a handful of greens on each plate. Enjoy.