Parmesan Crusted Chicken and Lemon Vinaigrette with Fresh Greens

• 1/2 lb. fresh arugula (3 lg. bunches) *
• 1/4 cup fresh squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground black pepper
• 1/4 lb. chunk of parmesan
• 6 boneless, skinless chicken breasts
• 1 cup flour
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground pepper
• 2 extra lg. eggs
• 1-1/4 cup seasoned bread crumbs
• 1/2 cup freshly grated parm cheese
• 1 tbsp. butter
• 2 to 3 tbsp. olive oil

1. Wash and dry your arugula (or open your prewashed greens, lol).
2. In a small bowl, whisk the lemon juice, oil, salt and pepper.
3. Set aside to toss with greens right before serving.
4. Parmesan Crusted Chicken: Pound the chicken, or filet it like I mentioned above.
5. (this is really important for fast cooking and juicy chicken.)
6. Combine flour, salt and pepper on a plate.
7. In a bowl, beat the eggs with 1 tbsp water.
8. On a second plate, combine the bread crumbs and parm.
9. Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.
10. Heat the butter and olive oil in a large skillet.
11. Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown.
12. Toss the salad greens with enough vinaigrette to coat them, add more if you like.
13. Place chicken on dinner plate, then place a mound of salad over each chicken breast.
14. Shave some parmesan with a vegetable peeler over the greens and serve immediately.

fresh arugula, fresh squeezed lemon juice, olive oil, kosher salt, fresh ground black pepper, chunk of parmesan, chicken breasts, flour, kosher salt, fresh ground pepper, eggs, bread crumbs, freshly grated parm cheese, butter, olive oil

Taken from www.foodgeeks.com/recipes/19183 (may not work)