Favorite Salad with Crispy Cutlet and Homemade Dressing

1. To prepare the salad base, soak red onions in ice water to reduce their bite. Season avocado with rice wine vinegar and Maldon salt.
2. For the protein, fry a classic cutlet in oil until cooked through. After frying, coat the cutlet in a mix of Parmesan, parsley, Italian breadcrumbs, and panko.
3. To make the dressing, combine balsamic vinegar, olive oil, Dijon mustard, honey, Maldon salt, and pepper directly in the bowl you plan to eat from.
4. Assemble the salad by adding spring mix, cherry tomatoes, the soaked red onions, seasoned avocado, Parmesan shavings, and the prepared cutlet to the dressing bowl. Toss everything together to combine.