2 large eggs
3 tablespoons Dijon mustard
1 teaspoons cayenne pepper
1 1/2 cups panko
Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
1/3 cup plus 1 tablespoon olive oil
2 cups grape tomatoes, halved
1 tablespoon fresh lemon juice
1/4 cup chopped parsley, ¼ cup fresh basil
1 clove fresh garlic finally chopped
Shaved Parmigiano-Reggiano cheese
4 cups fresh arugula
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the panko in another pie plate. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.
In a large skillet, heat 1/3 cup of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout, 4 to 6 minutes. Transfer the chicken to plates.
Meanwhile, in a bowl, toss the tomatoes, lemon juice, garlic, parsley, basil with the remaining 1 tablespoon of oil; season with salt and pepper. (you may want to add more oil and lemon juice for more dressing) Spoon the tomatoes over the chicken and garnish with the cheese. Plate over fresh arugula. Serve immediately.