Crispy Chicken Salad

1. Prepare the chicken: If using full chicken breasts, thinly slice them into cutlets. Create a breading station: one bowl with 3 beaten eggs, and another bowl with 2 cups panko bread crumbs mixed with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Dip each chicken cutlet first in egg, then into the panko mixture, ensuring it's fully coated.
2. Cook the chicken: Bake the breaded chicken cutlets at 425°F (220°C) for about 20 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil the chicken for the last 5 minutes until golden.
3. Prepare the salad: Wash and roughly chop the 2 heads of romaine lettuce. In a separate bowl, whisk together the juice of 2 lemons, 1/3 cup olive oil, 4 minced garlic cloves, 1 tablespoon dijon mustard, 1 teaspoon salt, and 1 teaspoon pepper to create the dressing.
4. Assemble: Once the chicken is cooked and slightly cooled, slice or chop it. Combine the chopped romaine lettuce with the dressing. Top with the crispy chicken. Enjoy!