Chicken Cutlets with Tomato & Mozzarella Salad

First, prepare the tomato and mozzarella salad: Combine tomatoes, marinated mozzarella balls, some oil from the mozzarella balls, fresh parsley or basil, a pinch of salt and pepper, and some Italian seasoning in a bowl. Set aside.

Next, prepare the chicken cutlets: In one shallow dish, beat an egg. In another shallow dish, combine panko bread crumbs, Italian seasoning, onion powder, garlic powder, salt, pepper, and 21 seasoning salute. Dip each chicken cutlet in the egg, ensuring it's fully coated, then transfer to the panko mixture, pressing to adhere the breading. Heat olive oil in a pan on the stove over medium heat. Fry the breaded chicken cutlets until fully cooked through and golden brown on both sides. 

To serve, top the cooked chicken cutlets with the prepared tomato and mozzarella salad and drizzle with balsamic glaze.