Parmesan Chicken

** Recipe from A Feast for the Eyes **

* 4 - 6 boneless, skinless chicken breasts
* 1 c. flour
* 1 tsp. kosher salt
* 1/2 tsp. ground black pepper
* 2 exl. eggs
* 1 Tbl. water
* 1 1/4 c. dry bread crumbs
* 1/2 c. freshly grated Parmesan cheese, plus extra for garnishing
* unsalted butter
* olive oil
* salad greens, enough for 6, rinsed & dried
* Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:
* 1/4 c. fresh squeezed lemon juice (2 lemons)
* 1/2 c. olive oil
* 1/2 tsp. kosher salt
* 1/4 tsp. ground black pepper
Combine all ingredients in a small bowl.

Pound the chicken breasts until they are 1/4" thick. Combine flour, salt, & pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbl. of water. On a third plate, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 Tbl. of butter and 1 Tbl. of olive oil in a large saute pan & cook 2 - 3 chicken breasts on med-low for 2 - 3 min. on each side, until cooked through. Add more butter & 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.