Place the chicken on a cutting board and butterfly cut it open to make thinner slices. Wrap each piece of chicken tightly in plastic wrap.

Using a mallet, pound each piece of chicken until it’s about 1/2-inch thick. Set aside.

Arrange 3 large, shallow bowls to prepare the chicken. In one bowl, add the flour, salt, and pepper, and mix to combine.

In the second bowl, whisk the eggs. In the third bowl, add the panko, parmesan cheese, dried parsley, salt, and pepper. Mix to combine.

Take a piece of chicken and dip it into the flour, making sure it’s fully covered. Shake off any excess flour. Next, dip the chicken into the egg mixture, shaking off any egg. Lastly, dip the chicken into the panko mixture. You may want to use your hands to make sure the chicken is fully covered in panko. You can also firmly press the panko mixture onto the chicken.

Repeat with each piece of chicken, placing them aside on a plate once they’re ready to be cooked.

Add the olive oil to a large pan over medium high heat. Once the oil is hot (you should be able to feel the heat with your hand above the pan), add the chicken. You may need to cook 2 pieces at a time to not overcrowd the pan.

Once the chicken is fully brown on bottom, flip and let cook on the other side. Both sides should be crisp and brown. You can also use a meat thermometer to ensure the chicken has reached an internal temperature of 165 F.

When finished cooking, place the chicken on a paper-towel lined plate to remove any excess oil and set aside.

Prepare the caprese salad. Add the tomatoes, mozzarella, and arugula to a large bowl. Add the olive oil, salt, and pepper, and toss to combine.

Spoon the caprese salad over the chicken cutlets, serving any remaining caprese salad on the side. Drizzle with balsamic vinegar and serve.