Whisk red wine vinegar, shallot, Parrano cheese, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Whisk lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ½ inch thick throughout its entirety.
Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs and Parrano cheese. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next dunk it into the whisked egg – let any excess liquid drain off. Next, coat it with the panko / parrano mixture.
Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-4 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon and season with salt. Dress the market lettuce with the vinaigrette and serve on top or alongside the schnitzel.
Notes
Here's a hot tip for you - use one hand for dipping in the wet ingredients and the other for dry. Then you won't get QUITE so messy.