Preparation

• Place individual chicken strips between layers of parchment paper and pound them into ¼-½ inch thick slices using a meat tenderizer. Sprinkle chicken with a big pinch of kosher salt on both sides; set aside for now.
• In a shallow bowl, combine flour, Italian seasoning, garlic powder, kosher salt, and black pepper and whisk to combine. In another bowl, add the panko, pecorino, and parmesan, whisk to combine. In a third bowl, crack the eggs and whisk until the eggs are airy and light.
• Dunk the chicken in the flour mixture, press to coat, and shake off excess. Then place cutlet in the egg wash and ensure no dry bits remain. Transfer to panko mixture and press down to adhere the breading. Place cutlets on a clean plate, continue dredging in the same way.
• Heat avocado oil in a sauté pan or skillet over medium-high heat. Check if the oil is hot by dropping a panko crumb; it should sizzle immediately.
• Fry the cutlets in small batches (2-3 pieces at a time) for 3-5 minutes total, flipping around halfway. The chicken should be golden brown. Remove to a wire rack placed on a baking sheet. Continue cooking remaining cutlets the same way, adding more oil if needed.
• Combine olive oil, dijon, lemon juice, honey, a big pinch of salt, and freshly cracked pepper in a mason jar with a lid. Shake until mixed. In a salad bowl, add arugula, onions, apples, and toss in a couple tablespoons of dressing. Taste and add more dressing as desired. Top with shredded parmesan.
• Place cutlets on a plate and top with the prepared salad, or serve on the side immediately.