Parmesan Chicken

I am on a roll with successful recipe ideas.  Quick - someone get me a cooking show!

I wanted to prepare my chicken with less of a Tex-Mex flair and more Italian.  To my Italian friends and Italian food lovers, I am not Italian.  So this is my spin on a classic.
Shred some parmesan cheese and combine with panko.  I get it - panko is NOT Italian but it adds a nice crust.  I added pepper, garlic powder and dried oregano.  No salt because the parm was bringing the salt factor.  I did a quick egg dip of a chicken cutlet, dredged in the panko and tossed in a pre-heated pan of olive oil and garlic.  I like cooking with cutlets because they cook faster than a full breast and I am impatient.
I served mine with some sauteed onion and more grated parm on top.

Now I just need to figure out dessert...