Step 1

Season the cutlets on both sides with salt.

Step 2

In a shallow bowl combine the bread crumbs and parmesan cheese.

Step 3

Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into  crumbs.

Step 4

Place the cutlets on a work surface and spray both sides generously with oil.

Step 5

Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.

Step 6

Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.

Step 7

While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.

Step 8

Using a box grater, grate 1/2 ounce of the cheese over each salad.