Chicken: Slice 1 chicken breast in half to create 2 cutlets. Grab three bowls: one with 1 egg, 1 with ¼ cup flour and 1 with ½ cup breadcrumbs. Dip the cutlets in the flour, then egg, then breadcrumbs. Repeat with both cutlets and set aside.

Salad: Dice ½ head of lettuce, dice 1 avocado and dice ½ cucumber. Add to a bowl and mix with 3 tbs truffle aioli.

Cook chicken: Heat a pan to medium heat and add 1 tbs olive oil. Pan fry chicken for 4-5 minutes per side, until cooked. Remove and finish with flaky salt.

Assemble: Plate chicken and serve with salad on the side. Finish with grated parmesan cheese.