Number of Servings: 64 to 6 Chicken Breasts (boneless, skinless)
2 Eggs
2 tbsp Corn flour
1 cup Bread Crumbs
½ cup Parmesan Cheese (grated)
1 tsp Salt
1/2 tsp Ground Black Pepper
4 tbsp Unsalted butter
3 tbsp Olive Oil
¼ cup Lemon Juice
1 tsp Parsley Flakes
1 tsp Oregano Leaves
GREEN SALAD
4 Fresh Jalapeno Pepper (sliced)
1 head Lettuce (chopped)
4 Green Onions (sliced)
2 Tomatoes (chopped)
¼ cup Fresh Cilantro

1. Prepare the chicken by halving and then halving again lengthwise to ensures that the coating will not burn before the chicken is cooked through.
2. Pound the chicken breasts by using rolling pin until they are 1/4-inch thick.
3. Blend the corn flour, egg, lemon juice, salt, and pepper in a shallow dish.
4. Combine the bread crumbs, parmesan,oregano and parsley in the other shallow dish.
5. Coat the chicken breast with the corn flour mixture.
6. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs.
7. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan.
8. Cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
9. Prepare lemon vinaigrette by mixing lemon juice, olive oil, salt and black pepper.
10. Toss the salad greens with lemon vinaigrette.
11. Place a mound of salad on hot chicken breast.
12. Serve with extra grated Parmesan.