Cut two (1/2 lb.) chicken breasts into quarters (4 cutlets each).

Place the cutlets between two pieces of wax paper, and using a meat mallet, pound out to about 1/8-inch thick.

Season the chicken with salt and pepper.

In a large shallow bowl, beat eggs with a fork.

In another shallow bowl, combine bread crumbs and grated Parmesan cheese.

Dredge the chicken in the eggs then in the bread crumbs. THEN DO IT AGAIN! (This is my secret for perfectly crunchy cutlets!)

As you prepare the cutlets, rest them on a parchment lined cookie sheet.

In a large, nonstick skillet, heat about ½ inch oil with butter over medium heat.

Once the oil is hot enough, add 2 pieces of chicken at a time.

Fry until crispy and golden on both sides and cooked through, about 3 minutes per side. Repeat.

Once chicken is cooked, whisk together mayonnaise, lemon juice and zest, then spread on rolls.

Place arugula on bottom roll, top with chicken, salt and pepper, and a little more arugula.

Enjoy!