Oil for shallow frying, canola or vegetable (see note)
4 cups fresh arugula
3 tbsp olive oil
Juice of half a lemon
Freshly shaved parmesan
Freshly ground black pepper
Using a meat mallet/tenderizer, place chicken cutlet under a plastic sheet and pound the chicken uniformly thin without ripping through. Season with kosher salt and freshly ground black pepper. Repeat with all cutlets.
Set up three bowls: one with the all purpose flour, one with beaten eggs, and one with the breadcrumb mixture. Place each side of the chicken cutlet into the flour, coating it entirely, give it a shake to allow any excess to fall. Next dip both sides into the egg wash, followed by into the bread crumbs. Gently press the breadcrumbs into the chicken and coat entirely. Repeat with each cutlet.
In a large cast iron skillet, heat 1/2 inch of oil over medium high heat. When the oil is hot, carefully lay the cutlet inside. Depending on size you may need to do one at a time. Fry each side for 2-3 minutes until browned. Carefully flip away from you to avoid oil splashing. Remove from skillet and place on a paper towel lined plate for excess oil to drain. Repeat.
In a large bowl combine the arugula, olive oil, fresh lemon juice, salt and freshly ground black pepper. Toss using tongs until arugula is fully coated. Adjust olive oil and lemon juice if necessary.
Place chicken cutlet on a plate, then pile the arugula on top, finish with freshly shaved parmesan over the top.
Due to the high heat involved in frying, do not use olive oil due to its low smoke point
If necessary you can add more oil for additional cutlets.
Chicken cutlets can be stored in the refrigerator or freezer. I advise not dressing the salad until you’re going to eat, it will wilt overnight in the fridge.