Chicken Parm Salad

Preheat the oven to 425°F. For the chicken: In a shallow dish, whisk together the flour, 1 teaspoon garlic powder, 1 teaspoon salt, and a few grinds of pepper. In a second shallow dish, whisk the eggs. In a third dish, combine the panko, pecorino, remaining 1 teaspoon garlic powder, 1 teaspoon salt, and a few grinds of pepper.

For the salad: In a small baking dish, toss together the tomatoes, garlic, 2 tablespoons olive oil, and the salt. Roast until the tomatoes are tender and the garlic is softened, about 18 minutes.

Meanwhile, make the dressing: In a large bowl, whisk together the lemon juice, pesto, and the remaining 3 tablespoons olive oil. Season with salt and pepper.

Fill a high-sided skillet with ½ inch vegetable oil and heat over medium heat. While the oil heats, dredge each piece of chicken in the flour mixture, dip in the eggs, letting the excess drip off, then coat in the panko mixture, pressing to coat both sides. Working in batches, fry the chicken until golden brown on the outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a paper towel-lined plate.

Gently mash the tomatoes and garlic in the baking dish. Add the arugula to the bowl with the dressing and toss to coat, then divide among individual bowls. Slice the chicken and add to the bowls, along with the tomato mixture and mozzarella. Drizzle with any remaining dressing.