Parmesan Chicken

• 4 to 6 boneless, skinless chicken breasts
• 1 C all-purpose flour
• 1 t kosher salt
• 1/2 t ground black pepper
• 2 XL large eggs
• 1 T water
• 1 1/4 C seasoned bread crumbs
• 1/2 C freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• Salad greens for 6, washed and spun dry
• 1 recipe Lemon Vinaigrette, recipe follows

1. Pound the 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. 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. 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. Lemon Vinaigrette:
5. 1/4 cup freshly squeezed lemon juice (2 lemons)
6. 1/2 cup good olive oil
7. 1/2 teaspoon kosher salt
8. 1/4 teaspoon freshly ground black pepper
9. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
10. Yield: 6 servings

chicken breasts, flour, kosher salt, ground black pepper, eggs, t, bread crumbs, butter, olive oil, salad greens, lemon vinaigrette

Taken from www.epicurious.com/recipes/member/views/parmesan-chicken-1257255 (may not work)