Place each chicken cutlet between 2 pieces of parchment paper, using a rolling pin or meat tenderizer on the flat side, pound the chicken out until it is 1/4 inch thick
Season each side of the cutlets with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp oregano and a pinch of crushed red pepper flakes
Drizzle each side w lemon and olive oil, set chicken aside to marinate while you make the Greek Salad and Tzatziki
To cook the chicken, heat 2 tablespoons olive oil in a skillet over a med/high flame
Cook the chicken 3 mins per side then transfer to a plate lined with a paper towel and let rest 5-6 mins before slicing