Prepare the Chicken: Place each chicken breast between two pieces of cling film. Using a rolling pin, gently pound the chicken until it's about 1⁄4 inch thick.
Prepare the Breading: In a bowl, combine the toasted panko breadcrumbs with the freshly grated parmesan.
Coat the Chicken: Dip each piece of chicken first in the flour, shaking off the excess, then in the beaten eggs, and finally in the breadcrumb-parmesan mixture. Ensure each piece is thoroughly coated.
Cook the Chicken: Heat a bit of oil in a frying pan over medium heat. Add the chicken and fry for 2-3 minutes on each side, or until golden brown and cooked through. Transfer the fried chicken pieces onto a plate lined with kitchen paper. This will absorb any extra oil.
Prepare the Salad Dressing: While the chicken is cooking, prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon juice, pink salt, and fresh ground pepper.
Serve: Transfer the cooked chicken to a serving plate. Arrange fresh arugula beside it. Drizzle the dressing over the arugula and serve with lemon wedges on the side.