Tuscan Chicken

Whisk mayonnaise and 3 tbsp lemon juice in small bowl.

Heat 3 tbsp oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; sauté until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season tomato confit with salt and pepper. Cool. DO AHEAD: Lemon mayonnaise and tomato confit can be made 1 day ahead. Cover separately and chill.

Preheat oven to 250°F. Set rack in rimmed baking sheet. Whisk flour and pinch of cayenne in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 cup cheese and basil in medium bowl. Sprinkle with salt and pepper. Melt butter with remaining 2 tbsp oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breast in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place in prepared rack. Transfer to oven to keep warm while cooking remaining chicken.

Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette sliced with tomato confit. place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, sprinkle with capers and drizzle with remaining 1 tbsp lemon juice, olive oil and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl.