Lemon Chicken Cutlets with a lemon/oil vinaigrette dressing

This caught my eye because it looks like a variation on the Chicken Martini recipe I have been making for maybe 15 years.  It has more seasoning and a lemon sauce.  I though it could take the place of the other one.  I mentioned that to Charlie when he said it was good.  He said this one is a nice change of pace but keep the other one for everyday. He likes the Martini Chicken better. 

Crispy Lemon Chicken Cutlets With Salmoriglio Sauce

• 1½ pounds boneless, skinless chicken breasts (about 4), halved and  pounded ¼-inch thick
• Kosher salt and pepper
• 3 large lemons
• 2 eggs, beaten
• ½ cup very finely chopped flat-leaf Italian parsley
• 1¼ cups bread crumbs
• ¼ cup all-purpose flour
• ¼ cup finely grated Parmigiano-Reggiano
• 2 teaspoons dried oregano
• ⅓ cup extra-virgin olive oil, plus more for frying
• 1 garlic clove, minced

1. Pat chicken dry, then season liberally with salt and pepper on both sides.
2. Zest 1 lemon, reserving the zest for the bread crumbs, then halve the lemon and squeeze all its juice into a medium bowl. Add the eggs to the juice and beat to combine. Add the seasoned chicken and turn to coat. Let rest while you make the sauce and bread crumb mixture.
3. Prepare the sauce: In a medium bowl, combine the zest and juice of the remaining 2 lemons; stir in ¼ cup of the parsley. Set aside.
4. Prepare the bread crumbs: In a shallow dish, combine bread crumbs, flour, cheese, oregano and the remaining parsley. Add the reserved lemon zest and, using a fork, press the zest into the bread crumb mixture to combine evenly.