Crispy Chicken Piccata with Frisee and Fines Herbes

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Chicken:

4 boneless chicken thighs

1 cup all-purpose flour 

2 tablespoons kosher salt 

1 tablespoon cracked black pepper 

6 large eggs, whisked smooth

2 cups panko breadcrumbs 

1/2 cup canola oil 

Sauce:

4 cloves garlic

1 medium shallot 

1 cup white wine 

1 cup chicken stock 

1/4 cup extra-virgin olive oil 

4 tablespoons unsalted butter 

2 tablespoons capers 

1 tablespoon chopped fresh parsley 

3 lemons 

Salad:

6 ounces olive oil

2 ounces lemon juice 

1 tablespoon Dijon mustard 

1 teaspoon kosher salt 

1/2 teaspoon cracked black pepper 

1 head frisee 

12 chives, cut into 2-inch sticks 

Leaves from 6 stems chervil, roughly chopped

Leaves from 4 stems tarragon, roughly chopped

Leaves from 3 stems parsley, roughly chopped 

2 ounces Parmesan, grated