Slice the large chicken breasts in half to make 4 thin chicken breasts
Pound the chicken breasts gently so they are all thin and similar thickness then pat dry with paper towels
Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and the panko in a third. Season all three with salt and pepper to taste.
For each chicken breast coat them in flour, then egg wash, then into the panko and onto a baking sheet or large plate.
After all chicken breasts are dressed with their coating, place them in the fridge for 10 minutes to allow the crust to dry out.
While the chicken is in the fridge, prepare the salad dressing. In a small bowl whisk together the olive oil, lemon juice, and salt and pepper to taste.
In a skillet, pour vegetable oil in only enough to thinly coat the bottom and turn it on medium-high heat.
Cook each chicken breast in the hot oil for 2-3 minutes on each side until beautifully golden brown
After the chicken is done cooking, add in the cherry tomatoes into the skillet enough for them to cook and slightly burst. Then set aside to cool.
Then, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.
Finally, serve and enjoy!