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 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 3 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, combine the lemon juice, mustard, salt and pepper in a small bowl. Slowly pour in the olive oil while whisking constantly to emulsify the oil into the other ingredients. Place the lettuce and tomatoes in a large salad bowl and toss with the dressing. 

To serve, place a chicken breast on each of the 4 plates. Squeeze a lemon quarter over each chicken beast and top the chicken with a healthy serving of salad. Serve immediately.