Chicken Cutlets with Spicy Arugula Recipe | Valerie Bertinelli | Food Network

Ingredients

• 4 chicken cutlets, 4 to 5 ounces each
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 2 cups panko breadcrumbs
• 1/4 cup grated Parmesan, plus Parmesan shavings, for serving
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried basil
• Canola oil, for frying
• Spicy Arugula, recipe follows
• Lemon wedges, for serving
• 1 1/2 tablespoons freshly-squeezed lemon juice (about 1/2 lemon)
• 1 tablespoon chopped shallots
• Heaping 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 4 ounces arugula