Chicken Directions:

Slice each chicken breast in half lengthwise and place on a sheet of wax paper.

Cover with another sheet and pound each breast to equal thickness with a meat mallet.

Put the flour, eggs, and the bread crumbs mixed with Parmesan cheese each separately in 3 shallow dishes.

Pat the chicken dry and season both sides with salt and pepper.

Dip each breast into the flour, then shake off the excess.

Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.

Finally, lay the chicken in the bread crumbs/cheese mixture, turn it over and press it into the breading to coat.

Heat your olive oil in a large skillet.

Lay chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more.

While chicken is cooking, squeeze fresh lemon juice over the top. Repeat with the remaining breasts.

Transfer chicken to a paper towel-lined plate to drain.

Place chicken on a platter and top with tomato, basil, garlic topping.

Topping Directions:

Dice the tomatoes and garlic.

Slice the basil into thin ribbons.

Add in your olive oil, balsamic vinegar and salt and pepper.

Stir to combine flavors.