Toast the panko in a large frying pan over low heat (without adding any fat, stirring constantly) until slightly golden, then set aside.

Halve the chicken breasts crosswise to create thinner fillets, and then cut them into 2-3 smaller pieces.

Crack the eggs into a medium bowl and beat them with a fork. Pour flour into another bowl. Prepare a large baking tray and line it with baking paper.

Season the prepared chicken meat with salt, pepper, and garlic on both sides. Then coat each piece of meat first in egg, then in flour, back in egg, and finally in the panko breadcrumbs. Place the coated meat on the baking tray and bake for about 20 minutes, or until the meat is thoroughly cooked inside.

Place all the sauce ingredients in a blender and blend until you achieve a smooth, creamy texture. If the sauce is too thick, add a little milk and continue blending.

Arrange torn lettuce on plates, top with the baked chicken, and sprinkle with cheese flakes. Finally, drizzle the sauce over everything. Enjoy your meal!