For the salad:

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¼ cup freshly squeezed lemon juice

3 tablespoons white miso paste

1 ½ teaspoons honey

½ teaspoon freshly ground black pepper

3 tablespoons extra virgin olive oil

6 celery stalks, thinly sliced

2 Fresno chili, thinly sliced

6 radishes, thinly sliced

1 medium Asian pear, thinly sliced

1 head romaine, torn into bite-sized pieces

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For the chicken:

1 tablespoon kosher salt

1 tablespoon granulated sugar

2 teaspoons onion powder

¾ teaspoon freshly ground pepper

⅛ teaspoon MSG (optional)

4 chicken breasts (1 ½ to 2 pounds)

2 cups breadcrumbs

1 cups all purpose flour

2 large eggs

1 tablespoon soy sauce

1 tablespoon water

neutral oil for frying

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1. Prep the salad: In a large bowl, whisk together lemon juice, miso, honey, and pepper. Whisk in oil while slowly drizzling until creamy and emulsified. Add celery, scallions, chilies, radishes, pear, and romaine on top—but don’t toss! Store in the fridge while you prep the cutlets.

2. Season & pound cutlets: In a small bowl, stir together salt, sugar, onion powder, pepper, and MSG (if using). Reserve 1 tablespoon of the mixture for seasoning after frying. Pat the chicken breasts dry with a paper towel and arrange on a wire rack set on a sheet tray.

3. Place a chicken breast on a cutting board with the short side towards you. Use a sharp knife to slice along the long side to butterfly the breast, then open it up like a book. Return to the rack and repeat with the remaining chicken.

4. Season both sides of the butterflied breasts evenly with the salt mixture (depending on the size of your breasts, you may not need all of it). Working with one at a time, place a seasoned chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet until ¼-inch thick. Return to the rack and repeat with the remaining chicken.

5. Set up: Get 3 wide and shallow dishes, like a quarter sheet tray, pie plates, or cake pans. In one, add 2 cups of breadcrumbs and whisk in a big pinch of salt. In the second one, add the flour and whisk in a big pinch of salt. In the third, thoroughly whisk together the eggs, soy sauce, and water. Set a large skillet (preferably cast iron) over your largest burner. Set a wire rack into a sheet tray, line with paper towels, and set close to the pan. Have the reserved seasoning near by.

6. Bread chicken: Working with one breast at a time, dip both sides into the flour, then pat to shake off any excess. Dip both sides into the egg, then lift above the pan to allow any excess egg to drip off. Then place the cutlet into the breadcrumbs, packing the crumbs firmly to adhere to both sides. Return to the rack and repeat with remaining chicken.

7. Fry chicken: Add enough oil to generously cover the bottom of the pan and heat over medium until the oil shimmers, 2 to 4 minutes. Lay one cutlet into the pan, placing it into the pan away from you. Cook, undisturbed, until golden brown on one side, 2 to 3 minutes. Flip and cook until browned on the opposite side, 2 to 3 minutes. Transfer to the paper towel-lined rack and season evenly with a big pinch of the reserved salt mixture. Repeat with remaining breasts, adding oil to the pan as needed.

8. Serve: Toss the salad to coat everything in the dressing evenly. Place each cutlet on a plate and divide the salad on top. Serve right away.