Step 1

Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.

Step 2

Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

Step 3

Season with 3/4 teaspoon salt and black pepper, to taste.

Step 4

Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.

Step 5

Dip cutlets in egg, then breadcrumbs.

Step 6

Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.

Step 7

When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

Step 8

Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.

Step 9

If making ahead, cover tight with plastic and keep chilled until ready to eat.

Step 10

Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.

Step 11

Serve with 1 tablespoon vinaigrette (not included in n.i.).