Warm Pasta Salad with Balsamic and Chicken Cutlets

Cutlets
Combine the breadcrumbs, garlic, parsley, Italian seasoning, and cheese in a medium shallow bowl. Season with salt and pepper.
In another medium, shallow bowl, whisk together eggs, 2 tablespoons of water, a pinch of salt and pepper until combined.
In a third shallow bowl, add all purpose flour and season with salt and pepper.
Set up the breading station, left to right starting with the chicken, then flour, then egg mixture and finally the breadcrumbs. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess. Next, dip it in the egg mixture and let the excess drip off.
And finally, press the breadcrumbs into the chicken -- ensuring the chicken and thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Fry chicken cutlets on each side until golden brown - about 4 minutes per side. Make sure to not overcrowd your pan.
While chicken is frying, cook pasta according to package directors and strain. Reserve.
Cook until golden brown on each side, then remove to a rack or paper towels to drain. Once cooled, dice cutlets into bite sized pieces and reserve until assembly.
Dressing
Assemble all ingredients in a bowl or mason jar and whisk or shake until emulsified. Season to taste with salt and pepper.
Assembly
In a large bowl, combine cooked pasta, diced chicken cutlets and dressing. Toss until well combine and season with salt and pepper. Serve immediately -- I like to top mine with additional parmesan cheese.