Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin. Season both sides of the chicken breasts with salt and pepper.

Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs. Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat enough to cover the bottom. Fry the breaded chicken breasts on each side until golden brown to an internal temp of 160F / 71C. Remove from the skillet and let them rest on a paper towel-lined plate.

In a bowl, combine the romaine lettuce, grated Parmesan cheese, and dressing. Toss until evenly coated.

Mix the ingredients for the lemonade. Serve over ice if desired.

Top the chicken with the salad.

Serve with watermelon and lemonade.