Parmesan Chicken

Pound the chicken breasts until they are ¼ inch thick. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbs or water. On a third plate, combine the bread crumbs and ½ C 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. Heat 1 Tbs of butter and 1 Tbs of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium low heat for 2-3 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.