Season the cutlets, on both sides, with 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Set aside.

In a shallow dish, combine the flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, remaining garlic powder, onion powder, and 1/2 teaspoon paprika. In a separate shallow dish, whisk the eggs until smooth. In a separate shallow dish, combine the panko, breadcrumbs, remaining salt, pepper, paprika and parsley.

To coat the chicken, dip each cutlet into the flour first, shaking off excess, and then dipping into the egg and finally into the breadcrumbs. Make sure to pat the chicken well on both sides so the breadcrumbs evenly coat the chicken. Place on a wire rack set over a baking sheet. Continue coating the remaining chicken in the same way. Allow to rest for about 10 minutes to allow the coating to stick.

Set a medium sauté pan over moderate heat. Add 2 tablespoons of olive oil, once hot, add one piece of chicken. Cook for 2 to 3 minutes on the first side, or until golden brown and crispy, flip over and cook for another 1 to 2 minutes. Transfer to a clean wire rack set over a baking sheet, to prevent them from getting soggy. Continue to cook the remaining chicken, adding more oil as needed. If the breadcrumbs in the pan burn, wipe it out with a few paper towels and add fresh oil.

In a large bowl, toss together the greens, tomatoes, bocconcini, parmesan, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and a pinch of salt and pepper until evenly combined.

To serve, place a piece of chicken on a plate and top with salad. Serve with a lemon wedge and enjoy!