For the Chicken

1. In a medium, shallow bowl, combine the panko, garlic, parsley, salt, pepper, 3/4 cup pecorino Romano, and set aside. In another medium, shallow bowl, whisk together 3 eggs with 1/2 cup pecorino Romano and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate.
2. Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about 1/2 inch thick. Repeat with the remaining chicken, then season each piece with salt and pepper, generously on each side.
3. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then another plate to hold the breaded chicken.
4. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press it and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
5. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat, and preheat the oven to 300 degrees. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan. Cook until golden brown on each side, and then remove to paper towels or a rack to drain. Place each piece on a sheet pan and hold in the oven while you cook the remaining chicken.

To Serve

1. Combine the tomatoes, basil (optional), salt, pepper, lemon juice and olive oil in a bowl and stir to combine. Just before serving, toss the arugula with the tomato mixture. Serve each chicken breast topped with a big handful of the salad, then use a vegetable peeler to shave some fresh parmigiano Reggiano over the top. Serve with extra lemon wedges.