Butterfly each chicken breast, keeping it as one whole piece. Place each breast in a resealable bag, or between two pieces of plastic wrap, and gently pound until roughly ¼ inch thick.

Prepare a breading station with all-purpose flour, beaten eggs, and panko breadcrumbs. Season the flour with salt and freshly cracked black pepper.

Bread each chicken cutlet by dredging first in the flour, then in the beaten egg, and finishing with the panko breadcrumbs. Press gently to help the breadcrumbs adhere.

Once the oil is hot, fry the breaded cutlets in batches until golden brown and cooked through, about 3-5 minutes a side, depending on thickness. The chicken should be golden brown and reach an internal temperature of 165°F. Season immediately with salt after frying.

In a sauce pot over medium heat, melt the unsalted butter. Add the flour and cook for 2 minutes, stirring constantly.

Add the Dijon mustard and white wine. Cook for another 2 minutes, stirring constantly, until the mixture has thickened slightly and allowing some of the alcohol to cook off.

Slowly add the milk in batches, whisking constantly, until the sauce is smooth, thick, and creamy. If the sauce becomes too thick, add a little more milk as needed.

Lower the heat and whisk in the grated Emmental cheese in two batches until fully melted and smooth. Add the nutmeg and season with salt to taste.

Combine the chicken stock, Dijon mustard, honey, and unsalted butter in a sauce pot over medium heat.

Once the butter has melted and the mixture begins to gently bubble, add the Virginia ham.

Gently fold everything together until the ham is warm and lightly glazed with the sauce.

Wash the Bibb lettuce and discard the bottom part of the stem and any damaged outer leaves.

Cut the lettuce into wedges and arrange in a large bowl or on a serving platter.

To make the dressing, combine the green onions, garlic, avocado, parsley, lemon zest, lemon juice, honey, Dijon mustard, and olive oil in a blender. Blend until smooth. If the dressing is too thick, loosen it with a little more olive oil or a splash of water.

Season with salt and pepper to taste.

Dress the Bibb lettuce wedges generously with the green goddess dressing.

Arrange the cutlets on serving plates.

Coat each cutlet with several spoonfuls of the warm Mornay.

Top with the warm glazed Virginia ham and serve immediately along side the salad.