Chicken Scallopine With Arugula and Lemon

Ingredients

• 1 bunch (6 ounces) arugula, large stems removed
• Coarse salt and freshly ground pepper
• 8 small chicken cutlets, each about 1/4-inch thick
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 lemon, quartered
• 2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler

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