2 cups gluten-free panko breadcrumbs
4 large eggs
4 chicken breast cutlets
1 5 oz bag baby arugula
Preheat oven to 450.
Set the panko in a large shallow bowl with salt (in moderation), and pepper.
In a separate bowl, beat the eggs. On the countertop, place chicken breasts between layers of plastic wrap and pound with a mallet or rolling pin, until breasts are about
1/4 inch thick.
Dip each chicken breast first in the egg mixture, then the panko, patting well so that the crumbs adhere. Spray a baking sheet liberally with cooking spray, arrange breaded cutlets on top, then spray tops of cutlets liberally with cooking spray. Bake chicken for 15 minutes, flipping once.
Divide arugula among 4 plates and cut the lemon into wedges. Top arugula bed with chicken cutlets, garnish with lemon wedges and serve.