Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil. (If you don't have a wire rack, just oil the baking sheet.)

Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until ¼-inch thick. Season with salt and pepper on both sides.

Set up your dredging station: Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.

Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the greased wire rack on the baking sheet.

Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until golden brown the internal temp reaches 165F. Remove the cutlets from the oven and sprinkle the mozzarella on top. Turn on the broiler and return the cutlets to the oven on the top rack. Broil for 2-3 minutes until the cheese is melted with golden brown spots.

Meanwhile, add the arugula, cherry tomatoes, and parmesan to a bowl. Dress to taste with lemon juice, olive oil, salt, and pepper.

Serve the chicken with a generous mound of arugula salad on top and enjoy!