Rinse and pat dry chicken breasts. Tenderize the cutlets with a meat pounder until thin and even. Beat two eggs in a bowl.
Dip cutlets into egg wash and dredge in the coat mix.
Heat olive oil in a skillet over medium-high heat. Shake off extra coating and pan fry the cutlets in hot oil until both sides are golden brown, 3-4 minutes per side. Squeeze a little bit of fresh lemon juice on the top of the second side of each cutlet. Remove from heat and set aside in a warm place.
Place arugula, tomato and garlic into a bowl. Drizzle olive oil and balsamic vinegar, add salt and pepper. Toss gently so that the salad is evenly coated.
Place the chicken breast on the center of a pre-warmed plate. Top it with a generous portion of the salad mixture.
Cut remaining half lemon into thin round slices and garnish each plate.
Optional topping - finish with a generous toppling of shaved Parmigianno Regianno cheese. Bon Appetit!
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2015/04/pan-seared-chicken-breast-with-arugula-tomato/