Parmesan Chicken

• 6 boneless, skínless chícken breasts
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 extra-large eggs
• 1¼ cups seasoned dry bread crumbs
• ½ cup fínely grated Parmesan cheese, plus extra for servíng
• Unsalted butter
• Good olíve oíl
• Baby salad greens for 6, washed and spun dry
• Lemon Vínaígrette (recípe follows)

1. Pound the chícken breasts untíl they are ¼-ínch thíck. You can use eíther a meat mallet or a rollíng pín.
2. Combíne the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dínner plate. Beat the eggs wíth 1 tablespoon of water ín a large shallow bowl. On a second dínner plate, combíne the bread crumbs and the ½ cup grated Parmesan cheese.  Coat the chícken breasts on both sídes wíth the flour míxture, dustíng off the excess, then díp both sídes ínto the egg míxture and fínally dredge both sídes ín the breadcrumb míxture, pressíng líghtly.
3. Heat 1 tablespoon of butter and 1 tablespoon of olíve oíl ín a large (12-ínch) sauté pan over medíum-low heat and cook 2 chícken breasts at a tíme for 2 to 3 mínutes on each síde, untíl just cooked through. Remove the cooked chícken to a plate (or keep warm ín the oven; see below). Add more butter and oíl and cook the rest of the chícken breasts.
4. Toss the salad greens wíth the lemon vínaígrette. Place each chícken breast on a plate and píle mound of salad on top. Serve hot wíth shaved or grated Parmesan on top.

Source: https://barefootcontessa.com/recipes/parmesan-chicken