In a large, deep-set plate, combine the panko bread crumbs, dried oregano and a teaspoon of salt. In a medium bowl, add the eggs, a pinch of salt and beat. 

To prepare the chicken, place the first piece of halved chicken in between two sheets of plastic wrap. Using a mallet or rolling pin, pound the chicken until it reaches a 1/4-inch thickness. Repeat the pounding process with the second half of chicken. Dip the chicken in the beaten egg, allowing the excess to run off, and then immediately coat in the panko bread mixture. Transfer the chicken to a plate and repeat with the second half of chicken. Place the plate in the refrigerator to rest for about 1/2 hour. 

Meanwhile, let's make the salad. In a medium bowl, combine the juice of two lemons with about 1 tablespoon of olive oil. Using a mandolin, slice the radishes to about a 1/8-inch thickness and then using a knife, slice the rounds in half. Add them to the bowl, along with the Italian parsley leaves and fresh tarragon. Toss with your hands until the radishes are evenly coated. Salt to taste (I added about 1/2 teaspoon). Set aside. 

To a 3 quart sauté pan, heat a tablespoon of olive oil over medium heat. Add the first piece of chicken and cook on each side for about 3 to 4 minutes, until the panko is golden brown and the chicken feels firm to the touch. Transfer to a bed of paper towels to drain and repeat with the second piece of chicken, being sure to add more olive oil to the pan as needed. 

To assemble the salads, divide the chicken between two plates and top with a few spoonfuls of radish salad.