Yield: 6 Servings

Adapted from Barefoot Contessa

Very similar to my normal Chicken Parmesan, just add cheese, sauce and pasta.

• 6boneless, skinless chicken breasts
• 1cup AP flour
• Kosher salt and freshly ground black pepper
• 2extra-large eggs
• 1¼cups seasoned dry bread crumbs
• ½cup finely grated Parmesan cheese, plus extra for serving
• butter
• olive oil
• baby salad greens for 6, washed and spun dry
• Lemon Vinaigrette (recipe follows)

Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin. Put plastic wrap above and below the chicken or place the chicken in a gallon freezer bag.

Combine the flour, 2 tsp salt, and 1 tsp pepper on a dinner plate.

Beat the eggs with 1 TBS 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 TBS of butter and 1 TBS 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.

To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes. Toaster oven is great for this.

Lemon Vinaigrette (Makes 3/4 Cup)

• ¼cup freshly squeezed lemon juice (2 lemons)
• ½cup 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 tsp salt and ½ tsp pepper and whisk together. A stick blender works great for this.