Prepare the Chicken: Slice each chicken breast horizontally to create two thinner cutlets. This helps them cook more evenly and quickly. In three separate shallow dishes, set up your breading station: one with plain flour seasoned with a pinch of salt and pepper, one with the beaten eggs, and the third with the panko breadcrumbs mixed with smoked paprika, garlic powder, dried oregano, salt, and pepper.

Bread the Chicken: Take each chicken cutlet and dredge it first in the seasoned flour, ensuring it’s fully coated and tapping off any excess. Then, dip it into the beaten egg, allowing any extra to drip away. Finally, press the chicken firmly into the seasoned panko breadcrumbs, making sure the entire surface is well-covered. The breadcrumbs should adhere to the chicken, creating a pale, shaggy coating.

Cook the Crispy Chicken: Heat the olive oil in a large frying pan over a medium heat until it shimmers. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan; you might need to do this in batches. Fry for 4-5 minutes per side, until the coating is a beautiful golden brown and sounds crisp when lightly tapped, and the chicken is cooked through with no pink visible inside. Once cooked, transfer the chicken to a wire rack to drain any excess oil, which will help it stay wonderfully crisp. The aroma of the cooked spices and golden breadcrumbs will fill your kitchen.

Toast the Pecans: While the chicken cooks or drains, lightly toast the chopped pecans in a dry frying pan over a medium-low heat for 3-5 minutes, stirring occasionally. Watch them carefully as they can burn quickly. They’re done when they release a warm, nutty fragrance and have a slightly deeper colour. Remove from the heat and set aside to cool.

Prepare the Dressing: In a small jar or bowl, combine the extra virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, garlic powder, salt, and pepper. Secure the lid tightly on the jar and shake vigorously, or whisk thoroughly in a bowl, until the dressing is well emulsified and creamy. It should look slightly thicker and uniform in colour.

Assemble the Salad: In a large salad bowl, gently combine the fresh baby spinach, sliced strawberries, toasted pecans, and crumbled feta cheese (if using). Slice the crispy chicken into strips or bite-sized pieces and arrange them artfully over the salad. Drizzle generously with the prepared balsamic dressing just before serving. The vibrant colours of the ingredients will pop, creating an inviting presentation.