preheat oven to 200

cut each chicken breast in half lengthwise. open up like a book. place between pcs. of plastic wrap and pound to about 1/4 in. thickness

place flour in a dish. combine panko and parmesan and place in a second dish. beat eggs with milk in a third dish. sprinkle 1/4 tsp. salt and garlic powder on chicken. Dredge chicken in flour, shaking off excess, dip in egg wash, then dredge in panko mixture; pat lightly. Transfer to a wire rack 15 min. to set.

Heat 3 tblsp. oil in a 12 in. skillet over med-high heat until hot. Add 2 cutlets snd cook 2 min. or until golden and crisp. Turn and cook 2 more min. Transfer to an oven-proof plate and keep warm in oven. Repeat with other 2 cutlets.

Whisk remaining 1 tblsp. oil with lemon juice in a med. bowl. Add remaining 1/4 tsp. salt, pepper, and sugar. Add arugula and onion and toss. Place chicken on plates and top with salad.