Wash and dry the fresh produce. Halve, peel, and small dice the shallot(s). Roughly chop the parsley leaves and stems. Thinly slice the lettuce. Quarter and deseed the lemon(s). Small dice the mozzarella. Halve the tomatoes. Roughly chop the olives. In a large bowl, combine the mayonnaise, oregano, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and a drizzle of olive oil. Add the diced mozzarella, halved tomatoes, and chopped olives; season with salt and pepper. Stir to combine; set aside to marinate, stirring occasionally.

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Add the parmesan to the plate of seasoned breadcrumbs; stir to combine. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 5 to 8 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the same pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the diced shallot(s) and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the broth concentrate (carefully, as the liquid may splatter), the juice of the remaining lemon wedges, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat and stir in the chopped parsley; season with salt and pepper.

To the bowl of marinated mozzarella and tomatoes, add the sliced lettuce; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the lemon-caper sauce. Serve the salad on the side. Enjoy!