Crispy Chicken Cutlets with Arugula Salad, Mozzarella, and Tomatoes

For the chicken cutlets: Pound the chicken breast to an even thickness if needed. In one shallow dish, whisk an egg. In another shallow dish, combine panko breadcrumbs, Italian seasoned breadcrumbs, parmesan cheese, salt, pepper, onion powder, garlic powder, and Italian seasoning. Dip the chicken breast in the egg, ensuring it's fully coated, then transfer to the breadcrumb mixture, pressing to adhere the coating firmly on both sides. Fry the coated chicken in olive oil in a skillet over medium-high heat until golden brown and cooked through (about 4-6 minutes per side), or bake in the oven at 400°F (200°C) for 15-20 minutes, or until cooked to an internal temperature of 165°F (74°C).

For the arugula salad: In a bowl, combine the arugula with a drizzle of olive oil, some lemon zest, a squeeze of lemon juice, a pinch of pepper, and parmesan cheese. Mix gently to combine. Place the cooked chicken cutlet on a plate, then top it with the arugula salad. Add mozzarella balls, halved tomatoes, a drizzle of balsamic glaze, and a final sprinkle of lemon zest.