1. Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with cooking oil spray.

2. Place the chicken breasts on a cutting board and gently pound them until they are about 1/4 to 1/2 inch thick. Season both sides with salt and black pepper.

3. In a small bowl, beat the eggs. In another bowl, combine the panko bread crumbs, fine bread crumbs, and grated parmesan cheese.

4. Dip each chicken breast into the beaten eggs, allowing the excess to drip off. Coat the chicken in the breadcrumb mixture, pressing gently so the coating sticks well.

5. Arrange the coated chicken pieces on the prepared wire rack. Lightly spray or brush them with a small amount of oil.

6. Bake for 10 to 12 minutes. Carefully turn the chicken over, lightly spray again, and bake another 10 to 12 minutes until the coating is golden and the chicken is cooked through.

7. While the chicken cooks, place the arugula in a large bowl. Add a pinch of salt and pepper.

8. Squeeze in the lemon juice and drizzle with olive oil. Toss until the greens are lightly coated.

9. Top the salad with shaved parmesan and serve alongside the crispy chicken.