Crispy Baked Parmesan Chicken with Lemon Salad

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside. Pound the chicken with a meat tenderizer until it is about 1/4 to 1/2-inch in thickness. Cut each chicken into 3-inch strips. Season the chicken well on both sides with salt and pepper.
2. In a small bowl, lightly beat the eggs. In a large bowl, combine bread crumbs and grated parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere. Place chicken pieces on the wire rack and spray each with a mist of olive oil (non stick spray). Place in the oven and bake 10-12 minutes. Remove from the oven, gently flip each piece over and mist the top side with spray. Bake for 10-12 minutes more. NOTE: the key to crunchy chicken and keeping the breading on is the wire rack and the misting spray. Another option is to cook the chicken in an air fryer.
3. Place the greens in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle with olive oil. Toss well. Add the shaved parmesan cheese and toss again. Serve immediately with the cooked chicken.