Parmesan Chicken Salad greens tossed with a lemon vinaigrette dressing are placed on top of the chicken just prior to serving this main dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 13, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 4 mins Total Time: 34 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 skinless, boneless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 extra-large eggs 1 ¼ cup seasoned dry bread crumbs ½ cup freshly grated Parmesan cheese, plus extra for serving Unsalted butter Good olive oil Salad greens for 6, washed and spun dry Lemon Vinaigrette (see recipe below) Lemon Vinaigrette ¼ cup freshly squeezed lemon juice (2 lemons) ½ cup good olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions Pound chicken breasts with a meat mallet or rolling pin until they are 1/4 inch thick. 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. 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 additional grated Parmesan. Makes 6 servings. Lemon Vinaigrette In a small bowl, whisk together lemon juice, olive oil, kosher salt, and pepper. Print Nutrition Facts (per serving) 638 Calories 34g Fat 37g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 638 % Daily Value * Total Fat 34g 44% Saturated Fat 8g 40% Cholesterol 174mg 58% Sodium 1158mg 50% Total Carbohydrate 37g 13% Total Sugars 2g Protein 46g Vitamin C 12.4mg 62% Calcium 181.7mg 14% Iron 4.3mg 24% Potassium 698mg 15% Folate, total 141.1mcg Vitamin B-12 1mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.