Chicken Caesar Cutlets

Butterfly the chicken breasts and pound them to an even thickness.
Season the chicken with salt and black pepper.
Set up a dredging station with three shallow dishes: flour seasoned with salt and pepper; beaten eggs mixed with Dijon mustard; and a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
Dredge each chicken breast first in flour, then in the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook the chicken cutlets for about 4-5 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and let it rest while preparing the dressing.
In a bowl, whisk together Greek yogurt or mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, minced garlic, salt, and pepper until smooth.
Toss the chopped romaine lettuce in the dressing until evenly coated. Add grated hard-boiled eggs and croutons if using, then toss gently.
Place the cooked chicken cutlets on plates and top with a generous portion of the dressed Caesar salad.
Garnish with extra grated Parmesan cheese and serve with lemon wedges.