Lemony Chicken Milanese With Arugula Salad

• 4 skinless boneless chicken breast halves
• 2 large eggs
• 1 1/4 cups panko (Japanese breadcrumbs)
• 3 tablespoons chopped fresh parsley, divided
• 2 teaspoons chopped fresh oregano
• 1 teaspoon coarse kosher salt
• 3/4 teaspoon ground black pepper
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 cups (packed) baby arugula leaves (about 2 ounces)

1. Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
2. Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.

chicken breast halves, eggs, fresh parsley, fresh oregano, coarse kosher salt, ground black pepper, olive oil, lemon juice, arugula

Taken from www.epicurious.com/recipes/food/views/lemony-chicken-milanese-with-arugula-salad-237101 (may not work)