Copyright 2002 by Ina Garten
6 skinless, boneless chicken breasts
1 cup flour
1 tsp kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 1/4 cup seasoned dry bread crumbs
1/2 cup grated Parmesan, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry
Pound the chicken breasts until they are 1/4" thick. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and 1/2 cup Parmesan on a third plate.
Coat the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and dredge in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side, until just cooked through. Don't crowd the pan. 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 Parmesan cheese. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.