Preheat oven to 425°F convection (or 450°F regular bake) and line a baking sheet with a wire rack, then spray with oil
Pound each chicken breast between plastic wrap to ¼” thick and season both sides with salt and pepper
Set up a dredging station: flour, beaten egg, and panko + Italian breadcrumbs + Parmesan in three separate shallow bowls
Coat each cutlet in flour, then egg, then the breadcrumb mix, pressing to adhere
Place on the wire rack, spray tops generously with oil, and bake 12–15 minutes until 165°F (broil 1–2 minutes for extra color)
Meanwhile toss arugula, cherry tomatoes, and shaved Parmesan in a bowl
Dress to taste with lemon juice, olive oil, salt, and pepper
Plate the chicken and pile the arugula salad on top
Finish with extra shaved Parmesan and serve
