Preheat oven to 425°F, Prepare a baking sheet with a rack sprayed with cooking spray.
Place chicken cutlets on a baking sheet and sprinkle with salt and pepper.
In a shallow dish (or pie plate) add flour. In a second dish add the beaten eggs. In a third dish combine breadcrumbs, parmesan, parsley, lemon zest, salt and pepper.
Dredge chicken cutlets in flour, turning to coat both sides. Shake off excess. Dip chicken in eggs allowing excess to drip back into the dish. Finally, add chicken to the panko mixture and press firmly to adhere. Make sure both sides are coated. Continue with the remaining chicken cutlets.
Spray chicken with olive oil cooking spray and place on the prepared baking sheet with rack and bake until browned for about 20 minutes.
Prepare the salad: whisk together olive oil and lemon juice in a salad bowl and season with salt and pepper.
Add arugula and onion and toss to coat.
To serve: place salad over chicken with lemon wedges on the side.