Breaded chicken cutlet with a kale and romaine salad

Sandwich half a butterflied chicken breast between two sheets of plastic wrap and pound it flat with a medium pot.

Season with salt and black pepper, coat both sides with buttermilk and let sit 30 to 45 minutes, an hour preferred.

Combine the kale, romaine and celery leaves; top with thick-sliced red onion, chunky avocado slices and thinly sliced lemon zest. Cover with a wet paper towel and refrigerate until dressing.

Coat both sides of the chicken generously in breadcrumbs, flipping once or twice; no egg is used.

If possible, refrigerate the breaded cutlet an hour or two so the crust develops.

Fry in a thin layer of vegetable oil at 375F in a medium to large pan until golden to dark golden brown, about 7 to 10 minutes.

Drain on a paper-towel-lined tray; quickly fry sprigs of thyme and rosemary for garnish.

Dress the salad with olive oil, cracked black pepper, a pinch of salt and a squeeze of lemon.

Plate the cutlet, the salad on top with its fixings, and finish with the fried herbs.