1. Whisk eggs with water in a bowl. Place flour in another bowl and mix the bread crumbs, parsley, salt, and pepper in a third bowl. Dredge the chicken breast in flour, then dip into egg, and finally in the bread crumb mixture. Heat oil in a frying pan and panfry the chicken breast until golden brown.
2. Mix all vinaigrette ingredients together.
3. To serve, place spinach on plates to offset the chicken. Add the chicken. Toss mixed greens with baby tomatoes and half the citrus vinaigrette and place on top of chicken. Drizzle remaining citrus vinaigrette on the chicken and around the plate.