Crispy Parmesan Chicken with Arugula Salad

Butterfly chicken breasts (slice into chicken to make 4 thin sliced chicken cutlets) then pound cutlets to about 1/4 inch thickness. Prepare your breading station - in one bowl add panko breadcrumbs, parmesan cheese, garlic powder, salt and pepper. In another bowl mix your egg with lemon juice and dijon mustard. Dip chicken breasts in egg mixture then coat in breadcrumbs/cheese mix. Heat a large skillet to medium heat. Add 2-3 Tbsp avocado oil. When the oil is hot add your chicken and cook for 4-5 mins per side until chicken is golden brown and cooked through (internal temp should be 165 degrees). In a large bowl add your arugula and drizzle with lemon juice, olive oil and sea salt and mix well. Serve chicken on top of arugula with a side of veggies or potatoes!