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Preheat oven on convection to 425°F and spray a baking sheet with nonstick (convection will make the chicken crispier when baked).
Place chicken breasts one at a time in a large ziplock bag (or under a sheet of plastic wrap) and pound with a meat mallet until ⅓" thick; season each chicken breast with salt and pepper on both sides.
Set up your dredging station: place the flour in one large shallow bowl (or plate), the eggs in another, and the parmesan mixed with breadcrumbs in a third shallow bowl.
Coat the chicken in flour, then egg, then the parmesan breadcrumb mixture.
Place on a baking sheet, top with some additional parmesan and drizzle olive oil on each breast; bake on convection for 20-25 minutes until chicken is golden brown and internal temp reads 165°F.
Mix together the ingredients for the salad and serve it on top of the chicken; option to serve with lemon wedges on the side - enjoy!