Lemon Chicken Scaloppine

4 boneless chicken breast 4 oz. butterflied & pounded to 1/4" thickness

1 lemon juiced & zested
2 garlic cloves crushed
1 tsp. cracked pepper
1 tsp. salt
1 Tbsp. fresh thyme
1 Tbsp. olive oil + 2 Tbsp. for cooking
2 egg white beaten
3/4 cup seasoned breadcrumbs + 1/4 cup parmesan 

Make the marinade by mixing the lemon, garlic, pepper, thyme & 1Tbsp 
oil. Add pounded chicken & marinate 30 minutes.
Make the coating by mixing the breadcrumbs, cheese & salt.
Take the chicken out of the marinade & coat in first egg whites then 
coat in the breadcrumb mixture.

Heat a remaining oil in a large skillet to medium high. Cook the 
chicken in batches 2-3 minutes per side. You can keep the chicken warm 
on a cooling rack in a 200 degree oven. You can leave them warm in the 
oven for up to an hour!

Serve the cold salad directly on top of the hot chicken.

Mixed Green Salad;
5 cups mixed baby greens
1/2 cup fresh chopped parsley
1 Tbsp. lemon juice
1/2 Tbsp. Dijon
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. extra virgin olive oil

To make the vinaigrette 
Whisk lemon juice, mustard, salt & pepper. Then slowly whisk in the 
olive oil. Toss with the salad.