Crispy Chicken Milanese

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open the chicken up like a book. Repeat with the remaining chicken breast.

Place the panko in a shallow dish. Season each chicken breast with Italian seasoning, salt, and pepper. Coat each breast with sour cream and place into the panko to coat on all sides.

Cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 3-4 minutes per side, until cooked through.

In a large bowl, combine the chopped shallot, the juice of half the lemon, and a large drizzle of olive oil. Season with salt and pepper. Toss in the arugula and tomatoes.