• Preheat your oven to 350 degrees f and line a baking sheet with parchment paper.
• Place your chicken breasts on a clean cutting board. Carefully hold a very sharp knife parallel to one long side of the breast and cut in half to create 4 very thin breasts.
• Place the thin chicken breasts between two pieces of plastic film and pound with a meat mallet until the chicken is even in thickness, approximately 1/2-inch.
• Season with sea salt and pepper on both sides.

Setup 3 dipping stations:

• In a shallow dish add flour and set aside.
• In another shallow dish, whisk eggs well with sea salt and pepper.
• In a third shallow dish, combine almond flour with parmesan cheese and stir to blend thoroughly.
• Next, dip each breast into the flour, shaking off excess, then run the breast through the beaten eggs to coat well; hold the chicken over the egg mixture to allow the excess to drip off.
• Finally dredge the chicken in almond flour, turning twice and gently patting to adhere on all sides.
• Heat a large skillet over medium heat. Add in your avocado oil and allow to shimmer and coat the whole skillet then carefully place in your chicken schnitzels with space between each.
• Fry on medium heat until golden on both sides, about 3 minutes on each side.
• Transfer the schnitzels to your prepared baking sheet and continue to bake in the oven until cooked through, golden, and crispy, about 10-12 minutes.
• Once your chicken schnitzels are done, allow them to cool, until ready to handle, then dice into bite-size cubes.
• Meanwhile, in a small bowl whisk all dressing ingredients together really well.
• Place your greens in a large bowl and toss with the dressing. Top with schnitzel pieces, then sprinkle with sesame seeds.
• Serve with lemon wedges and enjoy!