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Place chicken breast cutlets between two pieces of plastic wrap or parchment and pound with a meat mallet or rolling pin until very thin, ¼” thickness.
Season cutlets with salt and pepper.
Pour breadcrumbs, Parmesan, and Italian seasonings into a shallow dish with a rim and stir together.
Dredge each cutlet with flour, shake off any excess.
Dip each cutlet in the beaten eggs, shaking off any excess.
Finally dip each cutlet into the breadcrumb mixture and shake until fully covered in an even, thin layer.
Place a large pan over medium-high heat and add 4 tablespoons oil.
Once oil has reached 350˚F carefully add 2 cutlets to the pan and panfry on each side for 3 to 4 minutes or until well browned (the internal temperature should be at least 165˚F, and the center of the cutlet no longer pink).
Transfer chicken Milanese to a baking sheet lined with a cooling rack. Season with salt and pepper.
Add remaining oil to pan, once heated repeat step 8 with the remaining cutlets.
Combine arugula, lemon juice, oil, and some salt and pepper into a mixing bowl and toss together.
Place cutlets onto a platter and serve with lemon wedges and a side of seasoned arugula or individually plate each Milanese and top with a handful of arugula.