Slice chicken in half through the width, like butterflying but cutting all the way through.

Pound each of the 4 chicken pieces into ¼ inch thick using a meat pounder or rolling pin.

Set up a station in three wide bowls. In the first bowl, mix the flour and salt and pepper. In the second bowl, whisk both eggs. In the third bowl, mix together the panko and parmesan cheese.

Coat each chicken breast evenly in flour on both sides, then dip the chicken breasts into the egg mixture and coat well. After the egg mixture, dip into the breadcrumb mixture and coat very well, pressing into breadcrumbs and covering the whole surface of chicken on both sides. Repeat until all chicken has been coated.

Heat a large saucepan over medium-high heat and add the oil.

Once hot, add two chicken breasts at a time, cooking for 4-5 minutes on each side. Set chicken breasts aside on paper towel lined plate and repeat until all are cooked.

Prepare salad by adding lettuce to a large platter. Add cucumbers, tomatoes, bacon, avocado, corn and red onion. Slice chicken cutlets and add to top, I like to keep them in the breast shape but just sliced.

Whisk together all of the dressing ingredients in a glass measuring cup. Pour over salad and serve!