Cheese-Cracker-Crusted Chicken

Place 2 heads of Little Gem lettuce, trimmed, quartered lengthwise, or 1 head of romaine, trimmed, quartered lengthwise, halved crosswise, in a large bowl and chill until ready to dress.

Pat 4 skinless, boneless chicken thighs (about 1 lb.) dry with paper towels. Working with 1 thigh at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound to ¼" thick. Season all over with kosher salt and freshly ground black pepper.

Pulse 2½ cups cheese crackers in a food processor or blender until the consistency of sand. Transfer to a shallow bowl; stir in a pinch of salt.

Place ½ cup all-purpose flour in another shallow bowl. Beat 2 large eggs and 1 Tbsp. Dijon mustard in a third shallow bowl to blend. Working one at a time, dredge chicken thighs in flour, shaking off excess, then dip in egg mixture, letting excess drip back into bowl. Dredge in cracker mixture, pressing to adhere. Transfer to a baking sheet.

Pour vegetable oil into a large skillet to come ¼" up sides and heat over medium-high. Working in batches, cook chicken until golden brown and crisp, 2–3 minutes per side. Transfer to a wire rack.

Whisk 3 scallions, thinly sliced, 1 Tbsp. fresh lemon juice, a big pinch of salt, and remaining 1 Tbsp. Dijon mustard in a medium bowl to combine; season with pepper. Gradually pour in ½ cup extra-virgin olive oil, whisking constantly until dressing is emulsified and smooth.

Remove lettuce from fridge and drizzle dressing over. Add ⅓ cup chopped mixed tender herbs and toss to coat; season with salt.

Divide salad and chicken among plates. Serve with lemon wedges for squeezing over.