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1
Preheat oven to 425F.
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2
On a rimmed baking sheet, toss bread crumbs with 1/4 cup oil until well combined; spread evenly on sheet.
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3
Cook, tossing once, until golden brown, 6 to 8 minutes.
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4
Place flour, eggs, and bread crumbs in separate shallow bowls; season each with salt and pepper.
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5
Place a wire rack on the baking sheet.
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6
Working with one at a time, place chicken breasts between two large pieces of plastic wrap.
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7
Using the flat side of a meat mallet or the bottom of a small, heavy pan, pound each piece until 1/2 inch thick.
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8
Pat chicken dry with paper towels.
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9
Dredge chicken in flour, turning to coat both sides, then shake off excess.
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10
Dip chicken in eggs, coating completely and allowing excess to drip back into bowl.
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11
Coat entirely in bread crumbs, pressing firmly to adhere.
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12
Place breaded chicken on rack, and bake (without turning) until browned and just cooked through, 10 to 15 minutes.
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13
When chicken is almost finished cooking, whisk together remaining 2 tablespoons oil and the lemon juice in a salad bowl; season with salt and pepper.
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14
Add arugula and onion; toss to coat.
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15
Serve salad over chicken, with lemon wedges on the side.
