Chicken Milanese with arugula parmesan salad

Slice two large boneless, skinless chicken breasts down the middle into four pieces.

Lay on parchment on a cutting board, not the counter, and pound out thin. Dry with paper towels.

Set up three shallow dishes: three quarters of a cup of flour, two large eggs beaten, two cups of panko.

Season both sides of the chicken with one teaspoon of salt and three quarters of a teaspoon of cracked black pepper.

Heat a good-size skillet over medium heat with half a cup of olive oil, until it shimmers but does not smoke.

Dredge each piece in flour, then egg, letting the excess drip, then bury it in panko and press for good coverage; rest on parchment.

Fry two at a time without crowding, three to four minutes a side until golden brown; flip and cook another three minutes. The chicken must reach 165 in the middle.

Use a fork for raw chicken and separate tongs for cooked. Rest and drain on a paper towel.

Add another three tablespoons to a quarter cup of olive oil, let it warm, and fry the last two pieces.

Variation: air fry instead -- mist the breaded chicken all over with oil and air fry at 400 for about 11 minutes, flipping halfway.

Salad: toss two cups of arugula with at least a tablespoon of lemon juice, a drizzle of olive oil, about a quarter teaspoon of salt, the same of pepper and a generous shave of Parmesan.

Plate the salad with the chicken.