Preheat oven to 400 degrees. Line a cookie sheet with a cooling rack on top of it.
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.
Bake chicken for 20 minutes or until an internal temperature reaches 165 degrees.
For the Tomato Sauce
Remove the seeds in the tomatoes by cutting the tomatoes in half and scoop out the seeds with a spoon or gently squeeze over sink/garbage can. Then dice up tomatoes into small chunks.
Heat 2 tablespoons of olive oil over medium-high heat and add the diced tomatoes and onions. Simmer for about 10 minutes. Season with 1 teaspoon kosher salt, red pepper flakes, and 1/2 teaspoon pepper. Puree in blender if smoother consistency desired.
For the Dressing
Blend together the lemon juice, yogurt, Dijon, Worcestershire sauce, 2 tablespoons of olive oil and 1/2 teaspoon pepper.
Toss the salad dressing with the chopped lettuce and divide the lettuce between 4 plates. Top the lettuce with the sliced chicken cutlets Divide the tomato mixture evenly on top of the chicken. Top with fresh grated Parmesan.
If you want to cut calories or time involved in this chicken Parmesan, skip stuffing the chicken with fresh mozzarella and just bread the cutlets. Then cut the baking time down to 12-15 minutes.
If you don't want to make fresh tomato sauce (but that seriously takes the dish up about 10 notches), use your favorite store brand or homemade tomato sauce.
I LOVE the dressing on this salad. It tastes like a Homemade Creamy Italian dressing and is the perfect complement to this salad. Of course, you can use store-bought salad dressing as well.