Step 1: Prepare the Chicken : Butterfly each chicken breast by slicing it horizontally, but not all the way through. Open it like a book. Place the chicken between two sheets of plastic wrap and pound it gently with a meat mallet (or rolling pin) until about ¼-inch thick. Season both sides with salt and black pepper.

Step 2: Prepare the Breading Station : Place the flour in one shallow dish. Beat the eggs in a second dish. Combine breadcrumbs, grated Parmesan, and garlic powder in a third dish.

Step 3: Bread the Chicken : Dredge each chicken breast first in flour (shake off excess), then in beaten eggs, and finally in the breadcrumb-Parmesan mixture. Press the crumbs lightly to ensure they stick well. Place on a tray.

Step 4: Fry the Chicken : Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. (Optional: Add a tablespoon of butter at the end of frying for extra flavor.)

Step 5: Prepare the Arugula Salad : In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Add arugula and cherry tomatoes; toss until evenly coated.

Step 6: Assemble and Serve : Place a crispy chicken cutlet on each plate. Top with a small handful of arugula salad. Sprinkle with shaved Parmesan cheese. Serve immediately with lemon wedges on the side.