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PdfPound the chicken breasts until they are ¼ 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 ½ cup grated Parmesan cheese.
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, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of 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 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.
You can pound the meat between two sheets of wax paper or plastic wrap.
Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.