In a medium bowl, combine olive oil, lemon juice, honey and parsley. Season with small pinches of salt and pepper; toss to combine. Add diced apples, onions and cucumber. Toss and set aside.
For crispy chicken:
Spread flour in a shallow dish. Beat eggs in a second shallow dish. Add panko to a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 chicken strip at a time, dredge strips in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.
Serve chicken strips on a bed of mixed greens and top with apple salsa.
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