Chop the iceberg lettuce and divide it between four plates.
Slice the cucumber into rounds or half moons and spinkle evenly over the lettuce on each plate.
Slice the cherry tomatoes in half and add to the plates as you did the cucumber.
Peel and slice the hard boiled eggs into wedges and add to the plates.
Heat the oil in a heavy pan. The oil is ready when a crumb dropped in sizzles and browns.
Create a breading station for the cutlets with flour (seasoned with salt and pepper) in one bowl, an egg plus a tablespoons of water well mixed in a second bowl, and bread crumbs in the last.
Bread each chicken cutlet by first coating it in the flour, knocking off any excess, then dip it in the egg wash, and finally coat it with the bread crumbs.
Fry the cutlets one at a time. Place each breaded cutlet in the hot oil and fry until golden brown and cooked through, about 4 minutes or so.
When the chicken is done, set it aside on a rack to drain.
Deep fry the french fries according to the package instructions. Drain on paper towel and salt well.
Pittsburgh your salad. Top each plate of greens with a serving of hot, salty, french fries.
Slice the fried chicken cutlets on the diagonal and place one cutlet on top of each salad.
Sprinkle cheddar cheese over the salads and serve with the dressing of your choice.