Use a meat mallet or back of a pan to flatten the chicken breasts to an even thickness (about 1/2 inch).

Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning blend. In another shallow bowl, beat 2 large eggs.

In a third shallow dish, mix together 1/2 cup panko breadcrumbs, 1/2 cup traditional breadcrumbs, and 1/4 cup Parmigiano Reggiano cheese.

Dredge each piece of chicken in the flour mixture, dip it in the egg wash, and then coat it in the breadcrumb mixture, pressing gently to ensure an even coating.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the chicken for about 4–5 minutes per side, until golden brown and cooked through (use an instant-read thermometer to check the internal temperature reaches 165°F if needed). Remove the chicken from the skillet and set aside to rest for a few minutes before slicing.

In a large bowl, combine 4 cups mixed greens, 1/2 cup cherry tomatoes (halved), and 1/4 red onion (thinly sliced).

In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, salt, and pepper to taste. Add 1 clove minced garlic (optional) for extra flavor.

Drizzle the dressing over the salad and toss gently to coat.

Arrange the salad on plates and top with slices of the crispy chicken.

Garnish generously with 1/4 cup shaved Parmigiano Reggiano.