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Preheat oven to 425F convection (if you don't have convection no worries) and spray or drizzle a large baking sheet with some oil
Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is ¼" thick; season with salt and pepper on both sides and set aside
Set up your dredging station: Add flour to a large shallow bowl, beat the eggs 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, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet
Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)
While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste
Serve chicken with salad on top and enjoy!