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1
For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, salt and pepper in the food processor, and pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped and dump mixture into a shallow bowl. Place the flour in a plastic bag and season with salt and pepper. Beat the eggs in a separate shallow bowl. Working 1 cutlet at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere. Place the breaded cutlets on a baking sheet, and refrigerate the for 1 hour to allow the crumb coating to set.
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2
Meanwhile, place the tomatoes, garlic, 3 tablespoons of olive oil, and lemon juice in a bowl. Season to taste with salt and pepper and toss to mix well, then set aside until needed.
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3
Adjust oven rack to center position and preheat oven to 400u00b0 F. While the oven preheats, set cutlet tray at room temperature. Line two baking sheets with aluminum foil, and divide the butter and 4 tablespoons of the olive oil between each. Place the trays into the oven until the butter is melted, about 5 minutes. Divide the chicken cutlets between the two trays and bake until golden brown on the bottom, about 15 minutes. Turn the cutlets over, return to the oven and cook until golden brown on second side, 10 to 12 minutes longer.
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4
Place the chicken onto a platter and arrange the arugula on top. Spoon the tomato mixture over the arugula and serve immediately along with the lemon wedges.
