Lemon Chicken Parmesan!!!

OH EMMM GOSHERS...this has got to be one of my newly found favies! Now hush, I'm not over exaggerating even a teensie-tinykins. Sometimes food doesn't taste as good when you're the one cookin' it. Not true with this hot lil' number. I was flippin' out over each and every bite! Quite frankly, my husband's jaw dropped at my reaction. No, not TMI.

So enough blabbin' start taking notes and put it on the menu for this week. It's delish!

Ingredients
4 to 6 boneless, skinless ORGANIC (it makes a different in taste and texture) chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated quality (no Kraft here ladies) Parmesan, plus extra for serving
2 T butter
2 T olive oil
Salad greens for 6
Lemon Vinaigrette (see below)

Directions
Pound the chicken breasts in a sealed baggie 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, making sure to get every last spot covered with goodness.

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. Place in a warm 200 degree oven to keep warm while you cook the other chicken breasts. 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. Mmm... SO NUMMY!!!

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.