Season the tilapia with 1.5 tbsp olive oil, 1/2 tsp oregano, 1/4 tsp cayenne, 1/4 teaspoon of ground black pepper, 1/4 tsp garlic powder, and 1/4 tsp salt. Let rest.
Make the breadcrumb mixture: In a small bowl, mix together the 1 cup panko breadcrumbs, 0.5 oz parmesan cheese, 1 tbsp parsley, and 2 tbsp unsalted butter until well combined. Set aside.
Preheat the air fryer to 360℉.
Prepare 3 shallow plates: the first one with 3 tbsp flour, the second with the beaten eggs (2 medium eggs), and the third with the breadcrumb mixture.
Flour each fish fillet and shake off any excess. Next, dip in the beaten eggs and coat evenly.
Transfer the fish fillet to the breadcrumb mixture. Coat evenly, tap off any excess bread crumbs and set aside on a clean plate.
Repeat these coating steps with the remaining fillets.
Place the coated tilapia fillets in the air fryer basket in a single layer. Cook for 15 minutes.
While waiting, make the dressing: In a small bowl whisk together the 3 tbsp Japanese mayonnaise, 2 tbsp Greek yogurt, 1 tsp sugar, 1 tbsp coriander, 2 tsp lemon juice, and 1/4 teaspoon of ground black pepper.
Toss the vegetable mix of 3 oz kidney beans, 3 oz corn, 2 oz peas, 6 oz cucumber, and 3 oz tomatoes with the dressing until evenly coated.
Remove the tilapia from the oven. Enjoy it with the vegetable mix on the side.