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Place one chicken breast between 2 sheets of parchment paper and pound using a tenderizer until about ⅓ inch and even thickness. Repeat with all the breasts.
Season each chicken breast with ¼ teaspoon salt.
In 3 small dishes place flour, egg and breadcrumbs separately.
Dredge both sides of chicken breast in flour, followed by egg and then bread crumbs and repeat with remaining breasts.
Heat about 2 tablespoons of oil in a skillet over medium high heat and place chicken breasts in skillet (cook several at a time to avoid overcrowding the pan adding extra oil if needed for second batch)
Fry until golden brown, about 5-6 minutes and flip to brown other side
Toss tomatoes, cucumbers, corn and cilantro. Lemon juice and olive oil and remaining salt in a mixing bowl.
When chicken is golden brown and fully cooked place on a cooling rack to cool slightly.
Place chicken on plates and top with spoonfuls of salad serving extra lemon wedges if desired.