2 large boneless/skinless chicken breast halves
salt and pepper
2/3 cup flour
1 cup milk
1-2 TBS canola oil
¼ head Iceberg lettuce
1/2 cup East-West Tropical Lemon Sauce, or to taste
Preheat a heavy skillet over medium heat. Season the chicken breasts with salt and pepper to taste. Place flour in a shallow pan. In a second shallow pan, beat the egg well and then whisk in the milk.
Dip the seasoned breasts in egg mixture and then dredge in flour. Add oil to hot skillet and when hot, add prepared chicken breasts and sauté to brown and cook to 150° internal. Remove to a rack and rest for five minutes before slicing thinly.
Meanwhile, heat enough lemon sauce for two servings (about 1/2 cup) and slice the lettuce into thin strips.
Slice the chicken breasts and arrange over shredded lettuce, drizzle with warm lemon sauce and serve immediately.