Serves 2-4

Ingredients:

For the chicken:

2 organic chicken breasts- butterflied and pounded
1/4 cup mix of parmigiano and pecorino cheese, grated
¼ cup chopped parsley  
2 eggs lightly beaten
1 cup plain panko bread crumb  
1 tbsp unsalted butter or more
olive oil 

For the Parsley-Caper Salad:

Parsley Sprigs

Chopped tomatoes

Capers

Lemon juice and zest

Balsamic glaze

Method:
Pat dry chicken cutlets.  Butterfly the breasts by placing them flat on a cutting board and slicing through the center of the breast with out cutting all the way through.   Continue cutting toward the outer left edge of one side without cutting through again.  Repeat on the right side and open like a book.  Place between two pieces of plastic wrap and pound with a mallet.  Season liberally with salt and fresh black pepper.   Set aside. The salt will brine your chicken as you prepare the rest of your ingredients.

Toss capers, tomatoes, parsley, lemon zest, pinch of salt, cover and set aside.

Mix breadcrumb with cheeses, parsley, and a large pinch of salt in a shallow bowl that will fit the chicken.   Beat eggs lightly and place in a shallow bowl or plate with a pinch of salt.   Dip chicken in egg and shake off excess drippings. Next dip chicken into breadcrumbs and pat firmly.  Place on clean plate and let rest 10 minutes.  Repeat with rest of chicken.

Heat up a large cast iron skillet to medium heat.  Add enough oil to cover entire pan.  Add butter and let melt.  Place chicken into the skillet and cook for 3-5 min on each side or until golden brown.  Transfer to a wire rack.  Repeat with remaining chicken pieces, adding more oil and butter if necessary.  

When ready to serve, top the chicken with a little bit of the salad, a squeeze of fresh lemon juice and lightly drizzled balsamic reduction.  Serve with lemon wedges on side.