Instructions

• Place each chicken breast between two large pieces of plastic wrap and, using a meat mallet or rolling pin, pound to an even thickness of about 1/4" to 1/2".
• Arrange three shallow bowls or baking pans for breading: bowl 1 — 2 cups all-purpose flour, seasoned with coarse salt and cracked pepper to taste; bowl 2 — whisk 6 large eggs with coarse salt and cracked pepper to taste; bowl 3 — 4 cups breadcrumbs, seasoned with coarse salt and cracked pepper to taste.
• Season both sides of each pounded chicken breast with coarse salt and cracked pepper to taste.
• Bread the chicken, one piece at a time: dredge in the flour and shake off excess, dip into the beaten eggs, then press into the breadcrumbs until fully coated. Transfer each breaded cutlet to a platter or a sheet tray lined with parchment paper.
• Pour oil for frying into a large frying pan (enough to shallow-fry the cutlets) and heat over medium until the oil shimmers. Test the heat by dropping in a few breadcrumbs — they should sizzle and brown without burning.
• Fry the breaded chicken in the hot oil, 1 to 2 cutlets at a time so they do not crowd the pan. Cook about 3 to 4 minutes per side, or until golden brown and cooked through. Transfer cooked cutlets to a paper-towel-lined tray to drain while you finish the rest.
• In a large bowl combine the salad ingredients: 8 cups baby arugula, 1 cup microgreens (optional), 1 cup sliced assorted cherry tomatoes, 1/2 peeled and thinly sliced red onion, and 1 cup shaved parmesan cheese. Season with coarse salt and cracked pepper to taste and toss gently.
• Make the lemon-honey vinaigrette: in a medium bowl combine the juice of 1 lemon (about 2 to 3 tablespoons) and 2 tablespoons honey. While whisking, slowly drizzle in 1/2 cup extra virgin olive oil until the dressing is emulsified. Season the vinaigrette with coarse salt and cracked pepper to taste.
• Toss the salad with the vinaigrette just before serving (reserve a little dressing if you prefer to drizzle on individual plates).
• To serve, place each cooked chicken Milanese on a plate, top with a portion of the dressed salad, drizzle with any reserved vinaigrette if desired, and garnish with optional finely chopped fresh parsley.