Pound the chicken cutlets into a quarter inch thickness. I do this between two pieces of plastic wrap with a meat mallet. You can also use your rolling pin.

When the chicken breasts are pounded out, season them with salt and pepper. Make a breading station with the beaten egg and then on a plate or shallow dish mix together the breadcrumbs and grated Parmesan cheese.

Heat a thin layer of olive oil over medium heat until it ripples slightly I recommend a cast iron skillet for this job. Don't use too much oil. This is a very shallow fry.

Dredge the chicken in the egg, then the breadcrumbs, and place into the preheated skillet. Make sure the oil is rippling and super hot before adding the chicken. You want a nice sizzle.

When the chicken breasts are brown on both sides, transfer them a baking sheet with a wire rack over top of it and put them in a 200 degree oven.

To assemble the salad: In a mason jar mix together the balsamic, olive oil, garlic, italian seasoning and a pinch of salt and pepper. Shake it up and you're all done there.

In a large bowl toss together the arugula, tomato, mozzarella cubes, olives (if using) and a small amount of dressing. You don't want the salad over dressed. Serve the salad along side the chicken cutlets.