Parmesan Chicken

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 2 extra large eggs 
• 1 cup flour all-purpose
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 0.3 cup juice of lemon freshly squeezed (2 lemons)
• 0.5 cup olive oil good
• 6 servings olive oil good
• 0.5 cup parmesan freshly grated for serving
• 6 servings salad greens dry washed and spun for 6,
• 1.3 cups seasoned bread crumbs dry
• 6 servings butter unsalted
• 1 tablespoon water 
• 4  to 6 boneless skinless

Equipment

• bowl
• frying pan
• whisk
• rolling pin
• meat tenderizer

Directions

1. Watch how to make this recipe.
2. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
3. 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.
4. 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.
5. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette.
6. Place a mound of salad on each hot chicken breast.
7. Serve with extra grated Parmesan.
8. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.