Parmesan Chicken

This one's from the Barefoot Contessa. Ina really puts out some excellent recipes. This one has become a family favorite.

Parmesan Chicken (Serves 6):

6 boneless, skinless chicken breasts

1 cup flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 lrg eggs

1 1/4 cups seasoned bread crumbs

1/2 cup grated Parmesan

unsalted butter

olive oil

salad greens for 6

lemon vinaigrette

Pound the chicken until 1/4 inch thick.

Combine the flour, salt, and pepper on a plate. On a 2nd plate beat eggs with 1 tbsp. water. On a 3rd plate, combine bread crumbs and cheese. Coat the chicken breasts on both sides with flour mix, then dip both sides into the egg mix and dredge both sides in the bread crumb mix

Heat 1 tbsp of butter and 1 tbsp of oil in a large saute' pan and cook on medium low heat until cooked through add more butter and oil and cook remaining chicken.

Lemon Vinaigrette:

1/4 cup fresh lemon juice

1/2 cup olive oil

1/2 tsp. kosher salt

1/4 tsp. black pepper

Whisk it, set aside until ready to serve.

Toss the salad greens with lemon vinaigrette. Place mound of salad on each chicken breast.

Then eat it. Yummy!

I always prepare more chicken than this and subsequently need more bread crumbs, egg mix, etc.