Preparation

• Begin by placing each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about ½-inch thickness.
• In three shallow dishes, place the all-purpose flour in one, beat the eggs in the second, and pour the breadcrumbs into the third. Season the flour with coarse salt and cracked pepper to taste.
• Dredge each chicken breast first in the seasoned flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs.
• In a large frying pan, heat enough oil over medium-high heat to cover the bottom by about ¼ inch. Add the breaded chicken breasts in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
• In a large bowl, combine the baby arugula, micro greens, sliced cherry tomatoes, and red onion. Whisk together the lemon juice, honey, extra virgin olive oil, and a pinch of salt and pepper to create a dressing.
• To serve, place a generous handful of the salad mixture on a plate, top with a crispy chicken breast, and sprinkle with shaved parmesan cheese. Drizzle with the dressing and garnish with fresh parsley if desired.