Ina's Parmesan Chicken

•4 to 6 boneless, skinless chicken breasts
•1 cup all-purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•2 extra-large eggs
•1 tablespoon water
•1 1/4 cups seasoned dry bread crumbs
•1/2 cup freshly grated Parmesan, plus extra for serving
•Unsalted butter
•Good olive oil
•Salad greens for 6, washed and spun dry
•1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. 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 grated Parmesan.

Lemon Vinaigrette:
•1/4 cup freshly squeezed lemon juice (2 lemons)
•1/2 cup good olive oil
•1/2 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.