Parmesan Chicken with Salad

My friend, Sheron, made these delicious cutlets for Bucket. I've had them with marinara, with sauces but never with salad on top. It was a great combination!

Parmesan Chicken

6 skinless, boneless chicken breasts

1 cup all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra-large eggs

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

1. Pound chicken breasts until they are 1/4 inch thick. (Place one breast at a time in a resealable plastic bag (do not seal). Using the flat side of a meat mallet or rolling pin, pound chicken lightly until 1/4" thick.)

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 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.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

4. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.Makes 6 servings (or more if chicken breasts are large--if they pound out very large, cut them in half before coating with mixtures)

Lemon Vinaigrette

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

1/2 cup good olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. (The best tool for this is a looped wire whisk-- about an inch and a half circle with wire loops around it)