Chicken Milanese

Preheat the oven to 200 degrees F (95 degrees C).

Beat eggs· 2 with kosher salt and ground black pepper in a shallow dish. Spread all-purpose flour· 0.75 cup in another dish and Italian seasoned bread crumbs· 1 cup in a third dish.

Working with one piece at a time, gently press chicken breast halves· 2 into flour to coat and shake off any excess. Dip into beaten eggs, then press into bread crumbs.

Heat vegetable oil· 0.25 cup in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown, 2-4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Squeeze lemon· 1/2 into the pan and add chicken broth· 1 cup, simmer for 5 minutes to reduce the sauce slightly.

Serve the chicken over a bed of arugula and pour the sauce on top.