How to Make It
Preheat oven to 400°F. Stir together tomato, cucumber, bell pepper, fresh oregano, olives, dill, parsley, lemon juice, vinegar, and 1 tablespoon of the oil in a medium bowl until well combined. Fold in feta cheese, black pepper, and 1/2 teaspoon of the salt. Set aside.
Stir together panko, garlic, lemon pepper, dried oregano, and remaining 1 teaspoon salt in a shallow dish. Lightly beat eggs in a second shallow dish. Dip chicken cutlets, 1 at a time, in beaten egg, and dredge in panko mixture, pressing to adhere.
Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add cutlets, and cook until well browned, 2 to 3 minutes per side. Transfer skillet to preheated oven, and cook until chicken is cooked through, 3 to 5 minutes. Place 1 cutlet on each of 4 plates; top evenly with salad.