Chicken Milanese & Arugula Salad

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1/4 cup flour

1 teaspoon kosher salt

1/2 teaspoon pepper

2 eggs

2 tablespoons water

1 tablespoon Dijon mustard

1 1/4 cups Italian seasoned bread crumbs

1 1/2 pounds boneless, skinless chicken breast cutlets, pounded thin

1/4 cup olive oil

6 ounces loose arugula leaves

The Vinaigrette

1 lemon, juiced

1/4 cup extra virgin olive oil

Kosher salt and ground black pepper, to taste

2 ounces shaved Parmesan cheese, for garnish

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