Begin by preparing the chicken breasts. Use a sharp knife to slice each chicken breast through the middle to create four thin chicken breasts. Place the chicken breasts between two sheets of parchment paper and use a meat mallet (or rolling pin) to pound the chicken breasts so that they are even and about 1-cm thick. Season each side of the chicken breast with salt and pepper and set aside.

Set up your breading station. Add the flour to one shallow bowl and season lightly with salt and pepper. Beat the eggs in a separate bowl and season lightly with salt and pepper. Place the breadcrumbs in a separate bowl and add the chopped parsley, basil, Parmigiano Reggiano cheese, and a bit of salt and pepper. Mix to combine and set aside.

Heat a large frying pan over medium heat. Once hot, add the olive oil. Let the olive oil heat up while you bread the chicken.

To bread the chicken, dip one of the pounded chicken breasts into the flour and coat evenly on both sides. Shake off the excess, then dip into the egg on both sides. Shake off the excess then dip into the breadcrumb mixture and coat evenly on both sides. Once fully coated, place on a separate plate and repeat for the remaining chicken breasts.

Once the oil is hot, add the chicken to the pan and fry for 4 to 5 minutes per side, or until golden brown. Fry the chicken in batches as to not overcrowd the pan. Once cooked, set aside on a metal rack to drain the oil. Repeat for the remaining chicken breasts.

Once the chicken in cooked, make the salad dressing by combining the lemon juice with olive oil and a bit of salt and pepper. Pour over the baby arugula and toss to combine.

To serve, place a chicken breast on a serving plate and top with a handful of the arugula salad. Garnish with a few shavings of Parmigiano Reggiano and serve immediately with a glass of white wine. Enjoy!