Place chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko, plain breadcrumbs, Parmesan, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper mixed together.

Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, then press firmly into the breadcrumb mixture. Place on a plate and let rest for 5 minutes.

Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Fry two cutlets at a time, about 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.

In a large bowl, toss arugula with lemon juice, extra-virgin olive oil, and a pinch of salt.

Serve each chicken cutlet topped with a handful of lemon arugula and a lemon wedge on the side.