Preheat oven 200 degrees.
Whisk the Dijon mustard and the lemon juice together in a medium size bowl. Slowly whisk in the olive oil until emulsified. Add the salt and pepper to taste. Set aside.
In a larger bowl combine the baby arugula, radicchio, tomatoes and shallots and set aside.
Place the flour, the eggs and the breadcrumbs in three separate shallow bowls, season with salt and pepper. Season the chicken breasts with salt and pepper on both sides. 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 1/4 cup of canola oil in a large sauté pan until the oil just begins to shimmer. Place breaded chicken in the heated oil, working in batches as to not overcrowd the pan, sautéing just until just golden brown on both sides, approximately 4 minutes per side. Remove from pan and place on a plate lined with paper towels to absorb any excess oil. Then place chicken breasts on a sheet pan in warm oven while you cook the next batch.
To serve, season salad with salt and pepper and lightly dress with lemon vinaigrette. Transfer each chicken breast to a dinner plate, scatter arugula salad on top, sprinkle red pepper flakes for some heat and tear some fresh basil leaves on top.
Dice the summer squash, eggplant and onions into a small dice. Halve the cherry tomatoes. Thinly slice spring garlic, oregano and parsley. Tear the basil. In a large cast iron skillet, individually pan-roast each vegetable separately on medium heat, starting with the squash, followed by the eggplant, followed by the onions, and then finish with the garlic.
Off heat, mix the vegetables. Fold in the tomatoes and herbs. Season with olive oil, lemon juice, salt and pepper. In salted boiling water, cook the fresh pasta for 2 minutes. Toss cooked pasta with heated ragu, 1 tablespoon parmigiano, and 2 tablespoons olive oil, fresh lemon juice and freshly ground black pepper.