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Pat dry the chicken breast and cut into evenly thin fillets. Pound the chicken with a mallet to make it thinner.
Season the chicken breast with salt and set aside. In a bowl, mix together flour, salt, pepper, garlic powder, and onion powder.
In a separate bowl, whisk eggs and set aside.
In another bowl, combine breadcrumbs and Parmesan cheese. Mix well.
Coat the chicken in the flour mixture, then the egg mixture, and finally in the breadcrumb mixture.
Heat oil in a skillet over medium-low heat. Once the oil is hot, Shallow fry the chicken on both sides for 4 minutes each, without overcrowding the pan.
To make the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute.
Pour in heavy whipping cream and bring to a simmer. Reduce heat to low.
Add Parmesan cheese, salt, pepper, garlic powder, and onion powder. Stir until thick and smooth.
For the salad, combine romaine lettuce, olive oil, salt, pepper, lemon juice, and Parmesan cheese in a bowl. Toss to combine.
Pre heat the oven to 400 F. In a lined baking add the chicken fillets, top it with Alfredo sauce and freshly grated Parmesan cheese. Bake for 8-10 minutes until the cheese is nice and golden.