• Place chicken breast cutlets between two pieces of plastic wrap or parchment and pound with a meat mallet or rolling pin until very thin, ¼” thickness.
• Season cutlets with salt and pepper.
• Pour breadcrumbs, Parmesan, and Italian seasonings into a shallow dish with a rim and stir together.
• Dredge each cutlet with flour, shake off any excess.
• Dip each cutlet in the beaten eggs, shaking off any excess.
• Finally dip each cutlet into the breadcrumb mixture and shake until fully covered in an even, thin layer.
• Place a large pan over medium-high heat and add 4 tablespoons oil.
• Once oil has reached 350˚F carefully add 2 cutlets to the pan and panfry on each side for 3 to 4 minutes or until well browned (the internal temperature should be at least 165˚F, and the center of the cutlet no longer pink).
• Transfer chicken Milanese to a baking sheet lined with a cooling rack. Season with salt and pepper.
• Add remaining oil to pan, once heated repeat step 8 with the remaining cutlets.

To serve

• Combine arugula, lemon juice, oil, and some salt and pepper into a mixing bowl and toss together.
• Place cutlets onto a platter and serve with lemon wedges and a side of seasoned arugula or individually plate each Milanese and top with a handful of arugula.