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1
Heat the oven to 425F and arrange rack in the upper third.
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2
Set a rack on a foil lined baking sheet; set aside.
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3
Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside.
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4
Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside.
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5
Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.
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6
To coat chicken, dredge a piece in the flour mixture and shake off excess.
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7
Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary.
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8
Place chicken piece on baking sheet and repeat with remaining chicken.
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9
Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes.
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10
Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine.
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11
Serve chicken topped with a bit of the tomato mixture.
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12
*If you can't find skinless, bone-in chicken, by it with skin on and pull it off.
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13
To get a better grip, grasp skin with a paper towel and pull!
