2 9-ounce Boneless Skinless Chicken Breasts Kosher Salt and freshly ground Black Pepper
Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken in half, so one breast is now two cutlets. Repeat this with the second breast. Lay the chicken between two sheets of plastic wrap and pound it out with a meat mallet to 1/4-inch thickness. Season them on both sides with salt and pepper.
1/2 cup Flour 2 large Eggs (beaten) 1 1/4 cups Panko Crumbs 1/3 cup finely grated Parmesan Cheese 1 teaspoon Lemon (zest) Kosher Salt and freshly ground Black Pepper
Place three casserole dishes or plates in front of you. Add flour to the first, eggs to the second, and combine the Panko, Parmesan, lemon zest, and salt and pepper in the third. Dredge each cutlet first through the flour, then the egg, and finally the Panko. Place each cutlet on a clean sheet tray and refrigerate for 1 hour.
2/3 cup Canola Oil
Heat oven to 200 degrees F. Heat the oil in a large nonstick skillet. Once it’s hot, add the cutlets, in batches, and cook for 3 minutes on each side. Remove to paper towels to drain and season again with salt right when they come out of the pan. Place chicken on a sheet tray and keep in a warm oven while you cook the second batch.
1 5-ounce box Baby Arugula 1 large ripe Avocado (pit removed; sliced into wedges) 1/2 Lemon (juiced) 1 tablespoon Olive Oil Lemon wedges for serving
Add arugula and avocado to a large bowl. Drizzle with lemon juice, olive oil, and salt and pepper. Toss it all together really well and divide the salad between 4 plates. Top each salad with a cutlet, place an extra lemon wedge on each plate, and serve immediately.