Crisp Chicken Cutlets, Arugula & Parmesan

Method

1. Slice each breast in half horizontally into two thin cutlets, then pound each between sheets of parchment to an even ¼ inch. Season both sides with 2½ tsp of the salt.
2. Set out three shallow dishes: flour with ½ tsp pepper, the eggs beaten with the mustard and 1 tbsp water, and the panko mixed with the grated Parmesan. Dredge each cutlet in flour, then egg, then press firmly into the crumbs.
3. Heat the oven to 200°F and set a rack over a sheet pan inside to keep the fried cutlets warm. Rest the breaded cutlets on a second rack for 5 minutes so the coating sets and clings.
4. Heat 3 tbsp of the neutral oil in a 12-inch skillet over medium-high until a crumb sizzles on contact. Fry 3 cutlets 2 minutes per side, until deep golden and 165°F in the center. Keep the cooked cutlets on the rack in the oven.
5. Drain the cutlets on the rack, not paper towels, and wipe out any burnt crumbs. Add 3 tbsp oil and fry the next 3 cutlets the same way, then fry the last 2 with the remaining 2 tbsp oil.
6. Whisk the lemon juice, olive oil, remaining ½ tsp salt and ½ tsp pepper in a large bowl, then toss in the arugula and tomatoes.
7. Pile the salad on the warm cutlets, shave the Parmesan over the top, and serve with lemon wedges.