Kycklingcutlet Caprese-sallad

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1. 1
   Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.
2. 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.
3. 3
   Season with 3/4 teaspoon salt and black pepper, to taste.
4. 4
   Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.
5. 5
   Dip cutlets in egg, then breadcrumbs.
6. 6
   Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.
7. 7
   When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.
8. 8
   Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.
9. 9
   If making ahead, cover tight with plastic and keep chilled until ready to eat.
10. 10
    Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.
11. 11
    Serve with 1 tablespoon vinaigrette (not included in n.i.).