Dredge the Chicken: Set up three shallow bowls: one with flour, salt, and pepper; second with whisked eggs; third with panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, and Italian seasoning. Dredge each chicken cutlet lightly in flour, dip completely in beaten egg, and press firmly into the panko-parmesan mixture until evenly crusted.

Cook Until Golden & Crunchy: Heat olive oil in a large skillet over medium-high heat. Add crusted chicken strips in a single layer and cook for 4 to 5 minutes per side until deeply golden brown, ultra crispy, and cooked to 165°F (74°C) internally. Transfer to a cutting board and let rest for 3 minutes, then slice into thick diagonal strips.

Whisk the Creamy Garlic Dressing: In a small bowl or jar, whisk together mayonnaise, buttermilk, grated parmesan, grated garlic, fresh lemon juice, minced herbs, salt, and pepper until velvety smooth. Chill until ready to serve.

Assemble the Bowls: In four large salad bowls, create a crisp foundation of chopped romaine lettuce. Top each bowl with sliced English cucumbers, sweet cherry tomato halves, diced creamy avocado, and crispy crumbled beef bacon bits.

Slice & Crown: Fan the warm crispy garlic parmesan chicken strips prominently across the center of each salad. Scatter shaved parmesan curls over the top and drizzle generously with chilled creamy garlic dressing. Serve immediately with warm artisan bread!