Preheat oven to 425.
Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about 1/2 inch thick. Set aside.
You will need 3 pie plates or similar size vessels. In first add flour and a sprinkle of salt and pepper. Mix. Second add your beaten eggs. Third is your bread crumbs and parmesan cheese.
Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Place on rack on baking sheet.
Bake (no need to flip) for about 10-15 minutes until browned and cooked through.
While chicken is cooking whisk together olive oil and lemon juice. Add in a pinch of salt and pepper. Add arugula & spinach, red onion and cherry tomatoes. Toss until mixed.
Serve salad over chicken with a lemon wedge.