1. 1. Pound the boneless chicken breast to an even thickness. 2. Coat the chicken breast in a mixture of flour, salt, and pepper. 3. Heat butter and canola oil in a skillet over medium-high heat. 4. Cook the chicken breast until golden brown and cooked through. 5. In a separate bowl, mix chopped celery, green leaf lettuce, and diced fresh tomatoes. 6. Serve the crispy chicken parmesan alongside the refreshing tomato salad.