Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 extra-large eggs
• 1¼ cups seasoned dry bread crumbs
• ½ cup finely grated Parmesan cheese, plus extra for serving
• Unsalted butter
• Good olive oil
• Baby salad greens for 6, washed and spun dry
• Lemon Vinaigrette (recipe below)

Instructions

1. Flatten the chicken breasts to a thickness of ¼ inch. A meat mallet works well, but a rolling pin can also be used.
2. On a dinner plate, mix the flour, 2 teaspoons salt, and 1 teaspoon pepper.
   In a wide shallow bowl, whisk the eggs with 1 tablespoon water.
   On another dinner plate, stir together the bread crumbs and the ½ cup grated Parmesan cheese.
3. Coat each chicken breast in the flour mixture on both sides and shake off any excess. Next, dip both sides into the egg mixture. Finally, press the chicken into the breadcrumb mixture so both sides are fully coated.
4. In a large 12-inch sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-low heat. Cook 2 chicken breasts at a time for 2–3 minutes per side, until they are just cooked through. Transfer the finished chicken to a plate (or keep warm in the oven; see notes). Add more butter and olive oil as needed and repeat with the remaining chicken.
5. Toss the salad greens with the lemon vinaigrette. Place one chicken breast on each plate and arrange a mound of salad greens on top. Finish with shaved or grated Parmesan and serve hot.

Notes

• The chicken can be pounded between two sheets of wax paper, plastic wrap, or directly on a cutting board.
• To hold the cooked chicken warm, place it on a sheet pan in a 200°F oven for up to 15 minutes.

Lemon Vinaigrette

• ¼ cup freshly squeezed lemon juice (2 lemons)
• ½ cup good olive oil
• Kosher salt and freshly ground black pepper

1. Pour the lemon juice into a 1-cup glass measuring cup.
2. Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper, then whisk until blended.