- Beat the eggs in a shallow bowl. Beat in 1
tablespoon of water and season with a pinch of salt and
pepper. In another shallow bowl, combine the pork
dust and Parmesan cheese. - Dredge each chicken thigh in the beaten eggs
and let the excess drip off, then press both sides of the
chicken into the pork dust mixture. - In a large cast-iron skillet over medium-high
heat, fry the diced bacon for about 4 minutes, stirring,
until crisp. Remove from the skillet and set aside.
Leave the bacon drippings in the skillet. - If needed, add a tablespoon or two of avocado oil
or coconut oil to the bacon drippings in the skillet for
frying. Once hot, sear the breaded chicken thighs until
golden brown on one side, about 2 minutes. Flip and
sear until golden brown on the other side, about
another 2 minutes. Remove the skillet from the heat.
Top the fried chicken with the shredded cheese, fried
bacon, and diced tomatoes. Place in the oven for 3
minutes or until the cheese is melted. - Meanwhile, make the salad by cleaning and
roughly chopping the salad greens. - Divide the smothered chicken and salad among 4
plates. Squirt a lemon quarter over each portion of
chicken and salad. Then drizzle with ranch dressing
sharon
(sharon)
#1