On a cutting board, with a sharp knife, cut the breast fillet into cutlets. Season them well with salt and freshly ground pepper and set on a plate.
Set up three bowls and put separately the flour, the beaten eggs and the grated Parmesan.
To coat the chicken cutlets, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess drain off, finally transfer to parmesan and coat both sides. Lay them side by side on a baking tray lined with parchment paper.
Place in a pre-heated oven at 210°C (fan setting) and bake for 14 – 16 minutes.
While the chicken is baking, prepare the salad. On a cutting board, with a sharp knife, halve the cherry tomatoes, halve the cucumber lengthwise and slice it, and cut the pepper into fine strips.
Put the cut vegetables in a bowl with the olive oil, parsley, salt and freshly ground pepper. Toss well.
Serve the Parmesan-crusted chicken cutlets and the tomato salad on large plates.
