Parmesan-crusted chicken cutlets

Ingredients:

Chicken cutlets

• 4-6 boneless, skinless chicken breasts
• 1 cup flour
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 2 large eggs
• 1 tbsp. water
• 1 and 1/4 cups seasoned breadcrumbs
• 0.5 cup grated Parmesan + extra for serving
• Butter
• Salad greens for 6 servings, washed and dried
• 1 serving lemon vinaigrette, recipe below

Lemon Vinaigrette

• 1/4 cup lemon juice (from 2 lemons)
• 0.5 cups of quality olive oil
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper

Preparation:

1. Beat the chicken breasts to a thickness of 0.5 cm. You can use a special hammer or a rolling pin.
2. Mix flour, salt, and black pepper on a plate. In another bowl, beat the eggs with 1 tablespoon of water. In a third bowl, mix breadcrumbs and 0.5 cups of grated Parmesan cheese. Dredge the chicken cutlets on both sides in the flour mixture, then dip them in the egg mixture and roll them in the breadcrumb mixture, pressing gently to coat both sides of each piece.
3. In a large skillet, heat 1 tablespoon (15 g) butter and 1 tablespoon (15 g) olive oil and fry 2-3 chicken breasts at a time over medium-low heat for 2-3 minutes per side, or until cooked through. Add more olive oil and butter and fry the remaining chicken breasts. Toss the salad greens with the vinaigrette. Place a mound of lettuce on top of each hot chicken cutlet. Serve garnished with grated Parmesan cheese.
   
   

   Lemon Vinaigrette Dressing:

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