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1
Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick.
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2
Season all over with some salt and pepper.
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3
Repeat with the remaining 3 cutlets.
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4
Whisk the eggs in a large shallow bowl.
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5
Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil.
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6
Have a large tray ready nearby.
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7
Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well.
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8
Set aside on the tray and repeat with the remaining 3 cutlets.
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9
Refrigerate the cutlets for 20 minutes.
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10
Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle).
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11
Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes.
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12
Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes.
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13
Transfer each cutlet to a dinner plate.
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14
Carefully pour out and discard any remaining oil and crumbs in the skillet.
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15
Heat some more canola oil and cook the 2 remaining chicken cutlets.
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16
Top each cutlet with some Spicy Arugula and Parmesan shavings.
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17
Put a lemon wedge on each plate and serve.
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18
Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl.
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19
Slowly whisk in the olive oil.
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20
Taste and adjust the seasoning as needed.
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21
Put the arugula in another bowl.
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22
Drizzle some of the dressing around the sides of the bowl.
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23
Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
