Panko Crusted Chicken Garden Salad
2 chicken thighs
1 cup panko
1/2 cup avocado oil or vegetable oil
1 tablespoon dried chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili pepper flakes
1 teaspoon garlic powder
1/3 red onion
2 lemons, 2 tablespoons of olive oil, salt and pepper to taste, and 1 clove of minced garlic. Place in a sealed container and shake vigorously.
In a large bowl scramble the eggs with a fork, in a separate bowl add panko, dried onion, salt, pepper, chili flakes.
In a cast iron or large sauce pan add oil and put on medium heat.
Place one breast of chicken in the egg, cover both sides with egg then place in bowl with panko mixture. Cover the chicken completely with the panko mixture; with tongs put the chicken in the oil over medium heat and flip every 5 minutes for 10 minutes. Then place the heat on simmer and cover the pan with a lid. Let cook for another 6-8 minutes, then flip to cook for 5 more minutes. Pull chicken out with tongs and slice in half to make sure the middle is not undercooked. If undercooked leave lid off and keep cooking on low until thoroughly cooked through. Repeat with second chicken breast.
Add lettuce, onion, tomato, and avocado in a salad bowl pour dressing to taste and place chicken on top. Then enjoy!