Serves 6

6 boneless, skinless chicken breasts
1 cup all purpose flour
1 teaspoon Wicked Good Salt
½ teaspoon fresh ground black pepper
1 ¼ cups seasoned dry bread crumbs
½ cup grated Parmesan cheese
2 extra large eggs
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
Salad greens for 6
Lemon Vinaigrette Dressing

1. Using a meat mallet or rolling pin, pound chicken breast between two sheets of plastic wrap until they are ¼ inch thick.
2. Combine flour, Wicked Good Salt, and pepper on a dinner plate or sheet of waxed paper. In a shallow bowl, beat eggs with 1 tablespoon water. On another plate or wax paper sheet, combine bread crumbs and ½ cup Parmesan cheese. Coat the chicken breast 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.
3. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium low heat for 2 to 3 minutes on each side, until cooked through. Add remaining butter and olive oil to cook the rest of the chicken breasts. Toss the salad greens with the Lemon Vinaigrette Dressing. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan cheese.


¼ cup freshly squeezed lemon juice
½ cup EVOO
¾ teaspoon Wicked Good Salt
¼ teaspoon fresh ground black pepper

In a small bowl, whisk together the lemon juice, EVOO, Wicked Good Salt, and pepper. Toss with salad greens.