1. Beat egg in shallow dish. Combine panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dip cutlets in egg, then dredge in panko mixture, pressing to adhere. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Cook 2 cutlets until golden brown and crispy, about 2 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining 3 tablespoons oil and remaining 2 cutlets. Tent loosely with aluminum foil and let rest for 5 minutes.

2. Whisk pesto and lemon zest and juice together in large bowl. Add tomatoes, arugula, and bocconcini and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter. Slice cutlets crosswise into 1/2-inch-wide strips and place over salad. Serve.

Serves 4