->Parmesan 19 <-

Serves 6 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

extra virgin olive oil

Salad greens for 6, washed and spun dry

Pound the chicken breasts until they are 1/4-inch thick. You can

use either a meat mallet or a rolling pin.

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.

1 tablespoon of butter and 1 tablespoon of olive oil in a large

2 or 3 chicken breasts on medium-low heat for 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.

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

In a small bowl, whisk together the lemon juice, olive oil, salt,

and pepper.