Chicken Milanese with Arugula Salad

On a cutting board, slice 2 chicken breasts, lengthwise, into 2 pieces, making 4 pieces total. Cover chicken with plastic wrap. Using a rolling pin or flat side of a meat mallet, pound evenly to 1/4-inch thickness. Sprinkle with salt and pepper.

Place 1/2 cup flour in a shallow dish. In a separate shallow dish, whisk 2 eggs together until well beaten.

In a third shallow dish, stir together 3/4 cup panko, 1/3 cup parmesan, 2 Tablespoons parsley, 1 lemon zest, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.

Using a fork or tongs, dredge 1 breast in flour and shake off excess. Dip in eggs and gently remove any excess on side of dish. Press lightly in panko mixture until crumbs stick, turn over and repeat. Transfer to a plate and repeat with remaining cutlets.

In a large, nonstick skillet, heat oil over medium-high heat. Add chicken, 2 breasts at a time if necessary, and cook 4 minutes, or until golden brown. Reduce temperature slightly if browning too quickly. Flip and continue to cook 3 to 4 minutes, or until golden brown and center registers 165°F on a digital thermometer. Transfer to a paper towel-lined plate to drain. Let rest 5 minutes before slicing.

In a large bowl, toss together 2 bunches arugula, 3-4 Tablespoons olive oil, lemon juice, salt, and pepper until well coated. Top with Parmigiano-Reggiano slices.

Serve chicken with salad and lemon slices on the side.