step 1
Using a vegetable peeler, shave the Carrots (4) into long strands.
step 2
Place them in a large bowl, along with the Radish (1 bunch). Thinly slice the Sugar Snap Peas (1 cup) lengthwise and add them to the bowl.
step 3
Pat the Boneless, Skinless Chicken Breasts (4) dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper.
step 4
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.
step 5
Place the All-Purpose Flour (1/2 cup) on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the Farmhouse Eggs® Large Brown Eggs (2) and Dijon Mustard (1 Tbsp) with a fork until smooth.
step 6
On a third plate, combine the Panko Breadcrumbs (2 cups) and 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.
step 7
Heat 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.
step 8
Transfer to a plate lined with a paper towel and sprinkle with salt.
step 9
Add 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.
step 10
Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of Lemon (1), Olive Oil (3 Tbsp), Ground Cumin (1/8 tsp), Kosher Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Add the Bibb Lettuce (2 heads) to the bowl with the vegetables and set aside.
step 11
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.
step 12
Dice the Avocado (1), add it to the salad along with Fresh Herbs (1/2 cup), and toss again.
step 13
Top each chicken breast with a big heap of salad, sprinkle with Sea Salt Flakes (to taste) and black pepper, and serve immediately.
