Ingredients

• 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)

Instructions

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 sauté 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.