Ingredients

• 6  skinless, boneless chicken breasts
• 1  cup all-purpose flour
• 1  tsp. kosher salt
• 1/2  tsp. freshly ground black pepper
• 2  extra-large eggs
• 1-1/4  cups seasoned dry bread crumbs
• 1/2  cup freshly grated Parmesan cheese, plus extra for serving
•   Unsalted butter
•   Good olive oil
•   Salad greens for 6, washed and spun dry
•   Lemon Vinaigrette (recipe below)

Directions

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Makes 6 servings.

Lemon Vinaigrette:In a small bowl, whisk together the 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.