Crispy Chicken Cutlet with Fresh Salad

Place the cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy rolling pin, pound the chicken evenly to an equal thickness of roughly 1/4-inch ($0.6\text{ cm}$). Even thickness ensures uniform cooking so the edges don’t burn before the center cooks through. Season both sides generously with 1/2 teaspoon of salt and black pepper.

Arrange three shallow bowls side by side:

1. Bowl 1: Combine the all-purpose flour, garlic powder, onion powder, and dried oregano.

2. Bowl 2: Whisk the eggs with 1 tablespoon of water.

3. Bowl 3: Combine the panko breadcrumbs, Italian breadcrumbs, grated Parmesan cheese, and remaining 1/2 teaspoon of salt.

Working with one cutlet at a time, coat it in the flour mixture and shake off any excess. Dip it completely into the beaten egg mixture, allowing the excess to drip back into the bowl. Finally, press the cutlet firmly into the breadcrumb mixture, ensuring a thick, uniform crust on both sides. Place breaded cutlets on a wire rack.

Pour high-smoke-point oil into a large cast-iron skillet or heavy-bottomed pan to depth of about 1/4-inch. Heat over medium-high heat until the oil reaches roughly $350^\circ\text{F}$–$375^\circ\text{F}$ ($175^\circ\text{C}$–$190^\circ\text{C}$).

Carefully lay two cutlets into the hot oil without overcrowding. Shallow-fry undisturbed for 3 to 4 minutes until the bottom is a rich golden brown. Flip gently and fry for an additional 3 minutes until cooked through (internal temperature reaches $165^\circ\text{F}$ / $74^\circ\text{C}$). Transfer to a wire rack lined with paper towels to drain.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and pepper. In a large bowl, combine the arugula, cherry tomatoes, cucumber, and red onion. Drizzle with the dressing right before serving and toss lightly. Serve each hot cutlet alongside a generous portion of salad and a lemon wedge.