Step 1

Slice each chicken breast in half lengthwise, season with salt & pepper on both sides and cover with plastic wrap. Use a rolling pin or meat mallet and beat the chicken until its uniform thickness and thin.

Step 2

Grab three bowls. In the first bowl, add 3 eggs, a sprinkle of salt and pepper and whisk. In the second bowl, add flour and a sprinkle of salt and mix. In the third bowl, add panko and the seasonings and mix.

Step 3

Dip each piece of chicken into the flour, then egg then panko, coating it fully and set aside.

Step 4

When ready to fry, cook each chicken breast for about 4 minutes in 375F oil or until golden brown. (The chicken is thin so it should cook quickly.)

Step 5

Thinly slice romaine, wash, drain and set aside in a large bowl.

Step 6

For dressing, you can use 1 & 1/3 cups of store-bought dressing but homemade is so easy!

Step 7

First, blitz the egg in a food processor for about 20 seconds. Then add mustard and salt and blitz once more. Slowly drizzle in canola oil (approx. 2 minutes) until it thickens into mayonnaise.

Step 8

Add the rest of the ingredients and blitz for another 30 seconds, scraping down the sides and blitzing once more.

Step 9

Add dressing to salad just before serving. (If meal prepping, only add dressing to the salad you're using and only assemble right before eating the rest because it will get soggy.)

Step 10

Slice baguette and preheat the oven to the broil setting. Melt butter in a small dish and add the rest of the ingredients. Brush the garlic butter on the bread and broil for 2-3 minutes or until slightly golden brown.

Step 11

To assemble, add bacon, chicken breast and dressed salad on top and enjoy :)