Directions:

1. In a small bowl, whisk together lemon zest, lemon juice, and whole-grain Dijon mustard. Slowly stream in olive oil until emulsified. Season with salt and pepper; reserve.
2. Place chicken in a zip-top bag or between two layers of plastic wrap. Gently but firmly pound to an even 1/4-inch thickness using the flat side of a meat mallet.
3. Set up your dredging station: whisk together flour, salt, and pepper and spread onto a large plate or a wide shallow dish. Beat egg with a fork and pour onto another plate or wide shallow dish. Finally, stir together panko and parmesan and spread onto a third plate or wide shallow dish.
4. Place one of the pounded chicken breasts in the flour mixture, pressing to coat on all sides. Shake off excess flour, then coat both sides with beaten egg. Finally, transfer to the panko mixture and press to coat thoroughly on all sides. Repeat with the second chicken breast.
5. Heat oil in the Farmhouse Skillet over medium heat. When the oil is warm, add butter and swirl until melted and the foam subsides. Add chicken and cook, flipping once, until golden brown and crunchy and just cooked through (~150˚F on an instant-read thermometer), about 3 minutes per side. Place on a dinner plate and sprinkle with sea salt.
6. Combine arugula, olives, and oranges in a small bowl and dress with 1-2 tablespoons of lemon dressing. Drizzle a little more lemon dressing onto each piece of chicken, then mound the salad generously over the top. Top with grated parmesan cheese and serve immediately.

Recipe courtesy of Smithey