Prepare the Salad: In a bowl, combine cherry tomatoes, red onion, garlic, balsamic vinegar, olive oil, salt, and black pepper. Stir in fresh basil and set aside while you cook the chicken.

Prepare the Chicken:

• Preheat oven to 250°F. Place a cooling rack over a rimmed baking sheet.
• Slice each chicken breast into even cutlets.
• In a shallow dish, mix flour with ½ tsp salt and black pepper.
• In another shallow dish, whisk eggs with ¼ tsp salt and black pepper.
• In a third shallow dish, combine panko, seasoned breadcrumbs, Parmesan, lemon zest, and ¼ tsp salt.

Bread the Chicken:

• Dredge each cutlet in the flour, shaking off excess.
• Dip into the beaten eggs, letting excess drip off.
• Coat with the breadcrumb mixture, pressing gently to adhere.

Cook the Chicken:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Fry two cutlets at a time for 3-4 minutes per side, until golden brown and cooked through (165°F internal temp). Adjust heat to prevent burning.
• Transfer to the prepared baking sheet and keep warm in the oven.
• Repeat with remaining cutlets.

Serve: Place a handful of arugula on a plate, top with a crispy chicken cutlet, and spoon the cherry tomato salad over it. Serve with lemon wedges.