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1
Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces.
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2
Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin.
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3
If you think they're thin enoughpound 'em a few more times!
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4
The thinner the better.
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5
In a dish, whisk together the milk and eggs.
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6
Place the flour in another dish and mix in some salt and pepper.
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7
Place the breadcrumbs in a third dish.
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8
Set the 3 dishes aside for a sec.
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9
Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs.
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10
Lay each piece on a plate until you're ready to cook them.
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11
Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat.
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12
When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate.
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13
Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
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14
To serve, place 1 piece of cooked chicken on each plate.
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15
Top generously with arugula.
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16
Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings.
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17
Serve with a lemon wedge on the side.
