1.5 lbs
Chicken cutlets, or breast sliced horizontally into two even (thinner) pieces
2 tsp
Sea salt
1 cup
All purpose flour
1 cup
Panko
2
Large eggs, beaten
Canola oil, for frying
Method
Season the chicken with salt. Gather 3 shallow bowls or pie pans. In one bowl place the flour, in a second bowl add the beaten egg and add the panko to the third bowl.
Working with one piece at a time, dredge chicken in the flour, then into the beaten eggs, shaking off excess egg before dipping it in the the panko. Set aside on a plate and continue steps with remaining chicken.
In a large skillet heat oil over medium heat, until glistening. Working in batches set the chicken in the oil. Cook until golden brown on the bottom, about 2-3 minutes. Flip, cooking for 2-3 minutes longer until on other side or until chicken is cooked through. Chicken is fully cooked when the thickest part reads 165°F on an instant read thermometer. *If the chicken is browning to quickly, reduce the heat. Remove from heat and set aside on a paper towel lined plate. When slightly cooled, slice the chicken into strips.
On a large platter arrange romaine lettuce, bacon, eggs, cherry tomatoes, avocado, green onions, blue cheese and chicken. Serve with buttermilk ranch.
