Chicken Milanese

cooking.nytimes.com

Ms. Capers

1 teaspoon onion powder

1 teaspoon garlic powder

Kosher salt (such as Diamond Crystal) and black pepper

2 boneless, skinless chicken breasts (about 10 ounces each)

½ cup all-purpose flour

2 large eggs, beaten

1¼ cups panko bread crumbs

½ cup finely grated Parmesan plus ½ cup shaved Parmesan

About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad

1 tablespoon fresh lemon juice, plus lemon wedges for serving

5 ounces arugula (about 5 packed cups)

1 cup cherry tomatoes (optional), halved

Directions at cooking.nytimes.com

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