Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Rinse corn and drain. Clean, wash and chop iceberg lettuce. Halve avocados, remove stone.
Remove the pulp from the peel, cut into pieces and sprinkle with lemon juice. Mix the prepared salad ingredients. Line 4 bowls with 2 flat cakes each. Distribute the salad in the bowls. Wash the chicken fillet, dab dry and cut into large pieces.
Season flour with salt and pepper. Whisk the egg. Turn the meat in flour, egg and breadcrumbs one after the other. Heat oil in a pan. Fry the meat at medium heat for about 7 minutes while turning.
Distribute into the bowls.