parmesan chicken (salad)

This salad has a zing to it that I love every time. My husband has had it before but said once again, "Wow this is good!".

parmesan chicken (salad) (my friend Erin R. shared it from her cookbook: Barefoot Contessa Family Style Cookbook)
6 boneless, skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra large eggs
1 1/2 cup seasoned dry bread crumbs (I used Panko with some 2 teaspoons Italian seasoning this time)
1/2 cup freshly grated Parmesan cheese
unsalted butter
good olive oil
salad greens for 6 washed and spun dry
lemon vinaigrette

Pound the chicken breasts until they are 1/4" thick.
Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon water. On a third plate, combine the bread crumbs and 1/2 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 int he bread crumb mixture, pressing lightly.
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. Add more butter and oil and cook the rest of the chicken. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

lemon vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil (I used 1/3 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper