• Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
• Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
• Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
• Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
• In a large bowl, combine the avocado and cucumbers. Season all over with salt and pepper. Drizzle with 3 tablespoons olive oil and the fresh lemon juice. Throw in the fresh mint, chives, basil and cilantro.
• Once the chicken is finished, serve it on a plate and top with a heaping scoop of the cucumber salad. Drizzle on the herb aioli or dollop it on the plate.
• Enjoy!

herb aioli

• Whisk ingredients together until combined and smooth. You can make this a few hours ahead of time and store it in the fridge