In a small bowl, combine 3 tbsp Milanese Gremolata Olive Oil, 1 tbsp Sicilian Lemon White Balsamic, lemon juice, salt and pepper. Whisk until emulsified and set aside to allow the flavors to meld. This will be the dressing for the arugula later.
In a separate small bowl, combine the onion powder, garlic powder, salt and pepper. Set aside.
Slice each chicken breast in half horizontally. Using a meat mallet or a heavy pan, pound the chicken fillets until no more than ⅓ inch thick.
Season both sides with the salt mixture.
Create your breading station. Prepare 3 shallow bowls. The first one with the flour, seasoned with salt and pepper. The second one with the beaten eggs, seasoned with salt and pepper. The third bowl with the breadcrumbs, parmesan and remaining seasoned salt used to season the chicken.
Dip each chicken fillet into the flour, then the egg wash, then the breadcrumbs, pressing the panko into the chicken until fully coated. Repeat for each piece.
In a medium nonstick skillet or cast iron, heat ¼ c of the Milanese Gremolata Olive Oil over medium-high heat.
Cook the chicken for roughly 3 minutes per side or until golden brown on both sides.
Transfer to a wire rack when done to allow the excess oil to drip away and finish with a sprinkle of sea salt.
While the chicken cooks, prepare your arugula salad. To a bowl, toss the arugula, tomatoes and shaved arugula with the dressing we prepared earlier.
Divide the chicken among plates and pile the salad on the side. Serve immediately with additional lemon wedge on the side and enjoy!
4 servings