Espresso and Lime

0 Slice a boneless skinless chicken breast in half horizontally and pound it out thin between two sheets of parchment paper
1 Season the chicken with garlic powder, onion powder, salt and black pepper
2 Gather 3 shallow dishes
3 Place 1/3 cup of all purpose flour in one of the shallow bowls
4 Whisk 1 large egg with 1 tablespoon of milk and season with a pinch of salt and black pepper in the second shallow bowl
5 Add 1/2 cup of seasoned breadcrumbs, 1/3 cup of grated parmesan, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the third shallow dish 
6 Coat each piece of chicken lightly with flour, then dip into the egg and then coat with breadcrumbs and place the coated chicken onto a plate
7 Place 2 tablespoons of butter and 2 tablespoons of olive oil into a large skillet and place it over medium heat
8 Once the pan is hot and the butter has melted, arrange chicken in a single layer in the skillet
9 Allow the chicken to brown for 3 minutes on the first side
10 Once the underside is brown and crispy, flip the chicken and season the crispy coating with a pinch of salt
11 Cook the other side for 3-4 minutes or until both sides are golden brown, crisp and the chicken is cooked through with an internal temperature of 165 degrees
12 Once the chicken is done, transfer it onto a cutting board and let the chicken sit for 2 minutes before slicing
13 To plate the chicken milanese, top with arugula, drizzle with olive oil and add shaved parmesan, salt, pepper and a squeeze of lemon or balsamic vinegar (optional)