When you want something simple and elegant enough for company, this dish fits the bill. It's good served with baked potatoes and broccoli, with something homey like apple crisp for dessert.
2/3 c. panko
1/2 c. grated parmesan
2 1/2 tbsp. chopped fresh marjoram (2 1/2 tsp. dried)
1 egg, beaten
4 skinless, boneless chicken breasts, pounded to 1/2" thick
4 tbsp. olive oil
3 tbsp. white wine vinegar
6 c. mixed baby greens (spring mix prepared salad is good)
Mix panko with parmesan and marjoram. Season the chicken with salt and pepper, dip in egg, and dredge in panko. Heat 2 tbsp. oil in a skillet on medium-high heat. Cook the chicken through, making sure it is golden brown on each side. Set aside and keep warm. Cool the skillet slightly. Add 2 tbsp. olive oil and white wine vinegar to skillet, heat, and stir to deglaze the pan. Divide the greens among 4 plates. Drizzle with warm vinaigrette from the skillet. Top with chicken.