Begin by preheating a large frying pan over medium-high heat. While the pan is heating up, prepare the chicken cutlets by placing the flour in a shallow dish and seasoning with paprika, garlic powder, salt, and black pepper.

Dip each chicken breast into the flour mixture, coating both sides evenly. Then, dip the floured chicken into the beaten eggs, making sure to coat both sides. Finally, coat the egg-soaked chicken in the breadcrumbs, pressing the crumbs gently onto the chicken to ensure they stick.

Add the olive oil to the preheated pan and swirl it around to coat the bottom. Once the oil is hot, add the chicken cutlets to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and place it on a plate to rest.

While the chicken is resting, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Drizzle the salad with your favourite dressing, such as a vinaigrette or a creamy sauce.

To assemble the dish, place a cooked chicken cutlet on top of each salad portion. If using feta cheese, sprinkle it on top of the chicken.

Serve the chicken cutlets and salad immediately, garnished with fresh herbs or a sprinkle of paprika.