• 6   
    skinless, boneless chicken breasts
  • 1   cup 
    all-purpose flour
  • 1   teaspoon 
    kosher salt
  • 1/2  teaspoon 
    freshly ground black pepper
  • 2   extra-large 
  • 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 (see recipe below)
Lemon Vinaigrette
  • 1/4  cup 
    freshly squeezed lemon juice (2 lemons)
  • 1/2  cup 
    good olive oil
  • 1/2  teaspoon 
    kosher salt
  • 1/4  teaspoon 
    freshly ground black pepper

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 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 additional grated Parmesan. Makes 6 servings.
Lemon Vinaigrette
In a small bowl, whisk together lemon juice, olive oil, kosher salt, and pepper.

Nutrition information
Per Serving: cal. (kcal) 638, Fat, total (g) 34, chol. (mg) 174, sat. fat (g) 8, carb. (g) 37, Monosaturated fat (g) 19, Polyunsaturated fat (g) 4, fiber (g) 3, sugar (g) 2, pro. (g) 46, vit. A (IU) 1068.98, vit. C (mg) 12.4, Thiamin (mg) 0.55, Riboflavin (mg) 0.5, Niacin (mg) 19.74, Pyridoxine (Vit. B6) (mg) 0.96, Folate (g) 141.11, Cobalamin (Vit. B12) (g) 0.98, sodium (mg) 1158, Potassium (mg) 698, calcium (mg) 181.74, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
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