Chicken Paillard with Lemony Arugula Salad

1. Pound chicken breasts to about 1/4-inch thickness using a mallet. Alternatively, you can carefully slice the breasts to the appropriate thickness. (I recommend putting parchment paper under the breasts and on top of them before pounding, but I was all out when I filmed this).
2. Season both sides with salt and pepper.
3. Warm olive oil in a medium pan over medium heat. Place chicken in the pan and cook for about 5 minutes, then flip to cook on the other side for another 3 minutes or until the internal temp is 165 F. For the last few minutes, add some halved lemons face-down in the pan.
4. While the chicken cooks, mix arugula, olive oil, and a big squeeze of lemon juice in a bowl. Add salt and pepper and fresh parmesan over the top. Toss.
5. Rub the chicken along the pan before removing it to get any of that extra flavor and browning from the pan onto the chicken.
6. Plate the chicken, squeeze the warmed lemon on top, then top with the arugula salad. Grate some extra Parmesan over the top and serve with the lemon wedges. Enjoy!