Parmesan Crusted Chicken with Greens and Lemon Pepper Vinagrette

Ingredients:

1/2 lb fresh arugula (3 large bunches)
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup good olive oil (I use extra virgin)
1/2 tsp kosher salt (I use sea salt instead)
1/4 tsp freshly ground black pepper
1/4 lb chunk of parmesan
6 boneless, skinless chicken breasts (I actually used about 2 pounds worth of fillets, which worked out to about 12 fillets, and had to adjust the bread crumbs and parmesan a little)
1 cup flour
1 tsp kosher salt (again, I used sea salt instead)
1/2 tsp freshly ground pepper
2 extra large eggs (I needed 3)
1 1/4 cup seasoned bread crumbs
1/2 cup freshly grated parm cheese
1 Tbs butter
2-3 Tbs olive oil

Preparation:

Wash and dry your arugula (or open your prewashed greens, lmbo).
In a small bowl, whisk the lemon juice, oil, salt and pepper. Set aside to toss with greens right before serving.
How easy was that? Now on to the chicken…
Pound the chicken, or filet it like I mentioned above. (this is really important for fast cooking and juicy chicken.)
Combine flour, salt and pepper on a plate.
In a bowl, beat the eggs with 1 tbsp water.
On a second plate, combine the bread crumbs and parm.
Dredge the chicken in the flour, dip in the egg, and then dredge in the crumb/parm mixture, pressing lightly.
Heat the butter and olive oil in a large skillet. Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown. (I used only olive oil)
Toss the salad greens with enough vinaigrette to coat them, add more if you like. (I just dress the greens once they’re on the chicken).
Place chicken on dinner plate, then place a mound of salad over each chicken breast. Shave some parmesan with a vegetable peeler over the greens and serve immediately. (I just used more grated)

Recipe Source
Author: Barefoot Contessa