Parmesan Chicken

I got this one from the Barefoot Contessa. It is a little more work but totally worth it. My husband loves this one and actually asks me to cook it. Just so you know I usually cut the recipe in half and that is plenty since you are pounding the chicken flat. Anyway, on to the recipe!

4 to 6 boneless, skinless chicken breasts
1 cup of flour
1 tsp. of salt
1/2 tsp of ground black pepper
2 extra large eggs
1 tbsp. of water
1 1/4 cups of seasoned dry bread crumbs
1/2 cup of freshly grated parmesan cheese, plus extra for serving
butter
good olive oil
salad greens for 6, washed and spun dry

Recipe for a Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon salt


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 of 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 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. Add more butter and oil and cook the rest of the chicken. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each HOT chicken breast. Serve with extra grated parmesan.

**I also cut the chicken breasts in half before I coat them with the mixtures. They seem to cook more evenly that way. Also, if you happen to use plain bread crumbs (as I have!) add some italian seasoning to the flour mixture.**