lemon parmesan chicken~

 I love this recipe, been making it for almost 20 years, so simple and delish, thank you barefoot contessa, its the perfect spring and summer meal~

• 6 boneless, skinless chicken 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 finely grated Parmesan cheese, plus extra for serving
• Unsalted butter
• Good olive oil
• Baby salad greens for 6, washed and spun dry
• Lemon Vinaigrette (recipe follows)

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top.

Lemon Vinaigrette (Makes 3/4 Cup)

• ¼ cup freshly squeezed lemon juice (2 lemons)
• ½ cup good olive oil
• Kosher salt and freshly ground black pepper
• 
  
• Measure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper and whisk together.