Preheat oven to 400 degrees. Line a cookie sheet with a cooling rack on top of it (this allows the breading on the chicken to become crisp on all sides.
Place a piece of mozzarella cheese in each chicken cutlet and roll up the chicken, securing with toothpicks.
In 3 pie dishes, mix together the panko, parsley, and 1 teaspoon of salt and 1/2 teaspoon of pepper in one dish, the flour and 1/2 teaspoon each of salt and pepper in a second, and whisk the egg with 1 tablespoon water in the last dish.
Roll each piece of chicken in the flour, coating completely. Then dip the chicken into the egg wash, and finally into the panko mixture. Place the breaded chicken onto the cooling rack that has been placed on the cookie sheet. I like to mist the chicken breasts with my oil mister or non-stick spray. This step is not necessary, it just adds a richer color to the dish.
Roast the chicken for 20 minutes.
While the chicken is roasting, puree the tomatoes with the red pepper flakes and onions until only slightly chunky. Heat 2 tablespoons of olive oil over medium high and add the tomato mixture to the oil. Simmer for about 10 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Blend together the lemon juice, yogurt, Dijon, Worcestershire sauce, 2 tablespoons of olive oil and 1/2 teaspoon pepper. Toss with the romaine lettuce.
To serve, divide the lettuce between 4 plates. Top the lettuce with the chicken cutlets (sliced or un-sliced.) Divide the tomato mixture evenly on top of the chicken. Top with fresh grated Parmesan.
Enjoy a fresh spin on a classic!