- 2 1/2 pounds skinless, boneless chicken breast halves
- Salt and ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain dried bread crumbs
- 1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil plus some for the griddle
- 2 tablespoons lemon juice
- 1 (10 ounce) package washed mixed greens
- 2 large tomatoes, cut in wedges
- 1 bunch scallions, all parts, sliced
- 1 cup slivered fresh basil leaves
- Lay the chicken breasts on a work surface. With a scaloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.
- Glaze a large saute pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the middle. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.
- In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently.