Parmesan Chicken

1. 1

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

2. 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. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

3. 3

   Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute 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.

4. 4

   Lemon Vinaigrette:

5. 5

   1/4 cup freshly squeezed lemon juice (2 lemons)

6. 6

   1/2 cup good olive oil

7. 7

   1/2 teaspoon kosher salt

8. 8

   1/4 teaspoon freshly ground black pepper

9. 9

   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

No additional tips available.