Salad: In a large bowl toss together the arugula, microgreens, tomatoes, red onions, cheese, salt, and pepper and keep cool until ready to serve.
Next, in a medium-size bowl add in the lemon and honey and slowly drizzle in the olive oil while continuing to whisk until emulsified. Season with salt and pepper and set aside.
Chicken: In a medium-size baking pan or bowl mix together the flour, salt and pepper and set aside.
In a separate second medium-size baking pan or bowl whisk together, the eggs and salt until combined and set aside.
In a separate third medium-size baking pan or bowl mix together, the bread crumbs and salt until combined and set aside.
Season the pounded out chicken cutlets on all sides with salt and pepper and one by one coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
Add about ½ cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 3 to 4 minutes per side or until golden brown and cooked through. Drain on a paper towel until ready to serve.
Serve the cooked chicken Milanese with the salad and lemon vinaigrette.