Preheat the oven to 300ºF and adjust the rack to the middle position. 

Place the flours and gelatin in shallow pie plate. Pour the beaten eggs into another pie plate. Generously season both sides of all chicken breasts with the sea salt and black pepper. Place the butter and olive oil in a large skillet over medium-low heat. While the butter and oil heat, dip each chicken breast first in the flour and then the eggs, and then immediately place the chicken into the hot pan. (Yes, this is written correctly! Flour first and then the eggs.)

Pan-fry the chicken about 4 minutes per side, until each side is golden brown. Place a cooling rack on top of a baking pan and lay the chicken breasts on the rack and then place in the oven. Bake the chicken for 7 minutes. You’ll know the chicken is cooked through when a thermometer reads 160º when inserted into the thickest part of the breast. 

Meanwhile, place the garlic and lemon juice in a bowl and let sit for 10 minutes (this will help take the “bite” away from the garlic). Pour garlic mixture into a blender. Add remaining ingredients to blender and blend until smooth. Adjust salt to taste. Serve.

Place the romaine in a large bowl and toss with the dressing until coated. 

To Serve: Place a piece of chicken on a plate and top with a generous portion of salad. Repeat with remaining chicken and salad. Serve immediately.