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Season the cutlets on both sides with salt.
In a shallow bowl combine the bread crumbs and parmesan cheese.
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.
Place the cutlets on a work surface and spray both sides generously with oil.
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.
Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and ½ teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
While the cutlets are cooking, toss all the lettuce, tomato, red onion and ¼ 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.
Using a box grater, grate ½ ounce of the cheese over each salad.