First prepare the dressing by combing first 6 ingredients in a blender or food processor and pulsing until smooth. You can also whisk all ingredients together in a bowl if you don’t want to mess with the blender. Store covered in fridge until you are ready to serve.
Set up breading station using 3 shallow bowls; one with the flour, one with the egg, and one with panko, parmesan, italian seasoning, and garlic powder.
Heat oil in a large non-stick skillet over medium-high heat.
Season each chicken breast generously with salt and pepper, then dredge in the flour, followed by the egg, and then the panko. Transfer to hot skillet and cook for 4 minutes per side, until golden and crispy. Keep an eye on these so they do not burn. Repeat with remaining chicken breasts.
When chicken is done, transfer to a paper-towel lined plate while you prep the arugula salad.
Toss a large bowl of arugula with lemon garlic dressing and shaved parmesan.
Serve chicken on a plate drizzled with a lemon wedge and topped with arugula salad.