FOR THE CHICKEN: – 4 medium boneless, skinless chicken breast – 1 cup all-purpose flour – 3 large egg – 2 1/2 cups Panko breadcrumb – Olive oil FOR THE SALAD: – 1 Tablespoon minced shallot – 2 Tablespoons Dijon mustard – 1/4 cup freshly squeezed lemon juice – 1 Tablespoon honey – 1/4 cup olive oil – 3 cups arugula – 1 large Granny Smith apple – 1/3 cup shredded Parmesan cheese