Place chicken thighs or breasts between two large sheets of greaseproof paper and lightly bash with a medium frying pan base or rolling pin to flatten them to about 1cm thick. Coat in flour, tapping away any excess. Whisk egg and milk in a separate bowl.
In a third bowl mix together the breadcrumbs, parmesan, garlic powder, turmeric, salt and pepper.
Dip the flattened chicken thighs/breasts in the beaten egg, followed by the breadcrumb mixture. Chill for 30 minutes to set.
Heat oven to 200 C. Melt half the butter with half the olive oil in a large frying pan. Once little bubbles appear add the crumbed chicken and cook for one to two minutes on each side until crispy and golden. Transfer to large oven tray and repeat, cleaning the pan between each batch, if needed. Place in oven for 8-10 minutes or until chicken is cooked.
Whilst chicken is cooking place lettuce in a bowl with avocado. Mix together lemon juice, extra virgin olive oil and seasoning. Toss over leaves.
Arrange the chicken on one side of a large platter, pour over juices from the tray over the chicken. On the other side of platter arrange the salad. Serve with lemon wedges.