Slice chicken breast in half lengthwise to make a thinner cutlet.
Pound it so it is about ¼ inch thick.
Mix flour and 1 tsp salt in a shallow dish.
Whisk eggs in a second shallow dish
Combine breadcrumbs, panko, parmesan cheese and 3 tsp salt in a third shallow dish.
Dredge each chicken tender in flour, tapping off any excess flour, then coat in egg, and finally cover in the breadcrumb mixture.
Press the breadcrumb mixture into the chicken on both sides (this helps keep them crispy)
Heat oil in a large skillet to 350 degrees.
Fry the chicken cutlets for a few minutes on each side, until golden. Set aside on a paper towel to remove excess oil. You can then keep the cutlets warm in the oven if you choose. I set my oven to 250 degrees.
Whisk the lemon juice, olive oil, salt and pepper together in a large bowl. Add the arugula and toss well.
Place a chicken cutlet on the plate. Top with arugula salad and parmesan shavings.