Though clearly I wear the apron in my family, this is the recipe I would lay on the kitchen counter with a note saying, “please make this for me for Mother’s Day.”

I love the contrast between the hot crispy chicken and the cool cherry tomato and herby salad, but this is also just fantastic at room temperature. If you are planning to serve it at room temperature, let the chicken cool before topping it with the salad, so the salad won’t wilt too much and the chicken won’t get soggy.

There is a little kick from the Dijon and the cayenne, and you can up the amounts if you want more spiciness.

You can really use any combination of herbs and lettuces for the salad. I am a sucker for the way the bite of arugula plays against all kinds of rich savory foods, so it’s my go-to lettuce for toppings like this, but spinach, watercress, mustard greens or baby greens of any kind would also be great.

Family, if you’re reading this (and I sure hope you are), this is what I would like for Mother’s Day, please.

Spicy Chicken Milanese

• 2 large eggs
• 2 tablespoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 cups panko (Japanese bread crumbs)
• 1/2 cup freshly grated Parmesan cheese, plus more to serve
• 8 thinly sliced chicken cutlets (about 4 ounces each)
• 1/2 cup extra virgin olive oil
• >> Salad:
• 2 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1/4 cup whole parsley leaves
• 1/4 cup whole chervil leaves (optional)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

In a wide, shallow bowl, beat eggs with mustard, cayenne, salt and pepper. In another wide, shallow bowl, mix panko with Parmesan.

Dip chicken cutlets in egg mixture, allowing any excess to drip back into the bowl. Dredge cutlets in panko mixture, pressing chicken down so the crumbs adhere. Place cutlets on a baking sheet.

In a large skillet (the largest you have) heat 1/2 cup olive oil over medium-high until hot. Cook chicken in batches, without crowding cutlets in the pan, until nicely browned on both sides and cooked through, 3 to 4 minutes per side. Transfer chicken to a serving platter, or divide among four individual plates.

To make salad: While chicken is cooking, place arugula, tomatoes, parsley and chervil (if using) in a medium bowl.

Drizzle with olive oil and lemon juice; season with salt and pepper. Toss, and place a mound of the salad on top of each cutlet, or just strew the whole salad mixture over the chicken on a serving platter. Top with more Parmesan. Serves 4.

Approximate nutritional information, per serving: 521 calories, 12 g total fat, 3 g saturated fat, 246 mg cholesterol, 738 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g sugar, 64 g protein