Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Place flour and bread crumbs onto two separate plates. Season each plate with salt and pepper.

In a small bowl, whisk the egg.

Preheat a large nonstick skillet over medium-high heat.

Dredge chicken fillets in flour, shake off excess, then dip into the bowl with the egg. Let the egg drip off, then dredge the chicken fillets in the bread crumbs, pressing to adhere. Set aside on a plate.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add chicken to the skillet; cook until it is cooked through and golden brown, 3-4 minutes per side. Once chicken is done, remove from skillet and place on a paper-towel lined plate.

Meanwhile, in a large bowl, prepare dressing by whisking together mayonnaise, vinegar, oil, and oregano.

Wash and dry the fresh produce.

Chop or tear the lettuce into bite-sized pieces and transfer to the bowl with the dressing.

Small dice the bell pepper and add to the salad bowl.

Trim the ends of the cucumber; halve lengthwise, then thinly slice into half-moons. Add cucumbers to the salad bowl.

Halve the olives lengthwise and add to the salad bowl. Toss to combine the salad.

Finely grate Parmesan.

To serve, divide the chicken and salad between plates. Top with grated Parmesan and enjoy!