Crispy Chicken Cutlets with Mediterranean Salad

Place each chicken breast on a cutting board. With a sharp knife, slice horizontally to make two thin cutlets (you’ll have 4 pieces). Place between two sheets of parchment paper or plastic wrap and pound with a meat mallet or the bottom of a skillet until an even thickness (about ¼ inch).
Sprinkle both sides with the salt and pepper. In a shallow bowl, whisk the eggs. In a second shallow bowl, add the panko bread crumbs with sea salt and pepper.
Dip each piece in the egg wash, letting the excess drip off, then press firmly into the panko to coat both sides. Transfer to a plate.
Heat a generous slick of olive oil in a cast iron skillet or large skillet over medium heat until shimmering. Add cutlets in a single layer (work in batches) and cook 3–4 minutes per side, until golden brown and cooked through (165°F). Transfer to a wire rack or paper towel-lined plate to keep them crispy while you finish the rest.
While the chicken cooks, make the salad: In a bowl, combine cucumber, tomatoes, red onion, and feta. Season with a pinch of salt and pepper, then drizzle with olive oil and a good squeeze of lemon juice. Toss to coat.
Plate the crispy chicken cutlets and spoon the Mediterranean salad over the top. Add extra lemon wedges for serving.