Season each chicken breast using salt, pepper and garlic powder. Make sure to get both sides!
Whisk together the milk and eggs in a bowl to create an egg-wash
Evenly coat each breast in flour, shake off any excess
Dip each chicken breast into the egg wash, and then in bread-crumbs. Shake off any excess and transfer to a baking sheet
Heat oil in a skillet. You'll know the water is hot when a few drops of water create a splatter in the oil.
Fry each chicken breast for 1-3 minutes per side. The chicken-breasts should get nice and golden in color. Transfer each chicken breast to a metal cooling rack or plate lined with paper towels.
Once any oil has drained, transfer the breaded chicken breasts to a serving platter and drizzle with juice from half of a lemon.
In a separate bowl, dress the baby arugula with a drizzle of olive-oil, juice from the remaining half of the lemon, salt and pepper. Give the salad a gentle toss.
Top the breaded chicken with the arugula salad and Parmesan cheese shavings. Garnish with the lemon rounds and give 1 last drizzle of olive oil if you wish. Serve immediately.
Optional: If you are serving this dish for breakfast or brunch, you can top with soft boiled or poached eggs.