In a shallow dish, combine panko breadcrumbs, ⅓ cup grated Parmesan, and the seasonings (Italian, garlic powder, salt, and pepper).

In a second shallow dish, add all-purpose flour or a gluten free alternative.

In a third dish, crack and beat 1 egg.

Take each chicken cutlet and coat it in this order: Flour, Egg, Panko-Parmesan mixture.

Lightly spray both sides of the breaded cutlets with cooking spray.

Place cutlets in the air fryer, making sure they don’t overlap.

Cook at 375°F for 7 minutes per side, flipping halfway through, until golden and crispy and internal temp reaches 165 degrees Fahrenheit.

While the chicken is cooking, in a small bowl, whisk together the dressing ingredients: Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and seasonings. Set aside.

Next you'll assemble the salad: wash and chop 2 heads of romaine lettuce.

Divide evenly among 4 plates.

Sprinkle ¼ of the remaining grated Parmesan over each salad.

Toss each salad with ¼ of the dressing.

Place one crispy chicken cutlet on top of each salad.

Serve immediately and enjoy!