If possible, salt the chicken breasts the night before or the morning of making the salad, if not, salt the chicken half an hour before frying and allow the chicken to warm up.
Heat a 12" cast-iron skillet and fry the bacon to the desired crispness.
While the bacon is sizzling, mix the flour, garlic powder, salt, pepper and lemon zest in a shallow baking dish.
Beat up the egg with a bit of salt in another dish.
In a third shallow baking dish, mix up the panko bread crumbs, parmesan cheese, salt and pepper.
Transfer the bacon to a paper towel and chop it once cool.
Using a meat tenderizer, pound the chicken a bit to thin it.
Dredge the chicken in the flour and egg, shaking off the excess, then dredge it in the panko bread crumbs.
Once the bacon is removed, melt half or all of the clarified butter in the skillet.
Fry the chicken for 3-4 minutes on each side. When the chicken is done, remove it from the skillet and let it rest for a couple of minutes before slicing.