Using a vegetable peeler, shave the
into long strands.
Place them in a large bowl, along with the
Radishes (1 bunch)
. Thinly slice the
Sugar Snap Peas (1 cup)
lengthwise and add them to the bowl.
Chicken Breasts (4)
dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper.
Using a meat mallet or rolling pin, pound the chicken breasts through the paper until they are between 1/4 and 1/2-inch thick throughout. Discard the parchment paper and set the chicken aside.
All-Purpose Flour (1/2 cup)
on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the
Large Eggs (2)
Dijon Mustard (1 Tbsp)
with a fork until smooth.
On a third plate, combine the
Panko Breadcrumbs (2 cups)
Parmesan Cheese (1/2 cup)
. Season the chicken with salt and pepper and then, working one piece at a time, dip the chicken into the flour, shaking off any excess, then into the eggs, and finally, the panko. Place the prepared breasts on a plate until ready to cook.
Olive Oil (3 Tbsp)
in a large skillet set over medium heat. When the oil is hot, place one chicken breast in the pan, shaking off any excess crumbs. Cook for 2-3 minutes on each side, pressing the chicken lightly with a spatula until golden brown on both sides and cooked through.
Transfer to a plate lined with a paper towel and sprinkle with salt.
Olive Oil (2 Tbsp)
to the pan and repeat the process with the other 3 breasts, adjusting the heat as necessary and adding a tablespoon or two of oil if the pan seems dry at any point.
Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of
Lemon Juice (1)
Olive Oil (3 Tbsp)
Ground Cumin (1/8 tsp)
Kosher Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Add the
Lettuce Leaves (2 heads)
to the bowl with the vegetables and set aside.
When ready to serve, place each chicken breast on a large dinner plate. Drizzle the dressing over the salad and toss gently until well-mixed.
, add it to the salad along with
Fresh Herbs (1/2 cup)
, and toss again.
Top each chicken breast with a big heap of salad, sprinkle with
Sea Salt Flakes (to taste)
and black pepper, and serve immediately.