Salad with Breaded Chicken and Wasabi Mayonaise

This is Ben and my epitome of cross cultural cuisine. I'm sure we're not the first people to invent this recipe, but I though I would share it anyways. The Japanese part of the cuisine is really just the ingredients (though you can easily find all the ingredients anywhere), the preparation is entirely western.

3 components
Salad:
Really anything goes here but I definitely recommend having cucumber in it, it just goes so well with wasabi.

Salad Dressing
Rice vinegar
Wasabi Powder
Mayonaise

Place about 1/2 table spoon of wasabi powder in a bowl, add just enough rice vinegar to turn it into a green syrupy liquid. Add mayonaise to taste (for those of you who don't like spicy food, add enough mayonaise that the dressing is nearly white, about 5 tablespoon, the wasabi will actually taste fairly sweet but aromatic at that point)

Chicken
2 Chicken Breasts
Pepper
Salt
1 Egg
Dried bread crumbs (We like panko; Japanese bread crumbs and they are easy to find in America, they have a crunchier texture )
Flour

Make sure your chicken is skinless and boneless.
Mix liberal amounts of salt and pepper into your bread crumbs. Put the egg in a shallow bowl, and beat till the eggs are a fairly consistent texture.
Flour the chicken. Wash the chicken in the beaten eggs. Then Coat with panko mixture.
In a lightly oiled and heated skillet, place the chicken breasts. Saute on each side until the panko gains some color.
Crisp up the breading by putting it in a broiler (or heated oven) for a few minutes.
Serve