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panmuffin
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Whisk together mayo, labneh, fresh herbs, dried herbs and spices, and lemon juice
Add milk 1 tbsp at a time to achieve desired consistency and salt to taste
Mix ranch dressing with sliced celery and cubed avocado, starting with about half the dressing batch and adding more as needed
Taste and adjust salt and pepper if necessary
Cut each chicken breast in half lengthwise
Place each half between two sheets of plastic wrap or parchment paper and pound using a mallet, rolling pin, or pan until about ½ inch thin
In the first shallow bowl, whisk together flour, paprika, garlic powder, salt and pepper
In the second shallow bowl, whisk together eggs and salt
In the third shallow bowl, place the crushed up potato chips
Dredge the chicken breast cutlets first in the flour mixture, then the egg wash, then the crushed chips
Heat oil in a heavy-bottomed pan over medium/medium-high heat until hot
Add one chicken cutlet at a time and fry until golden brown on both sides, a total of 5-8 minutes until internal temperature reaches 165°F
Remove to a cooling rack or paper towel