Add the arrowroot starch to a bowl and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to incorporate.

In a separate bowl, combine the eggs with 1 tablespoon cold water and whisk until smooth and no longer clumpy.

Add the crackers to a food processor and pulse on high speed until finely ground to the texture of bread crumbs. Transfer to a bowl and set aside.

Using a sharp knife, butterfly the chicken breasts lengthwise, making sure to stop just before slicing through the opposite side. Open the chicken breast like a book and place it between two pieces of parchment paper. Pound the chicken breast until it is roughly 1/4” thin using a meat mallet, rolling pin or frying pan. Lightly season both sides with salt and pepper.

Dredge each piece of chicken in the arrowroot starch to coat both sides and dust off any excess. Transfer the dredged chicken to the egg wash and coat both sides. Finally, add the coated chicken to the cracker crumbs and coat both sides, pressing lightly so the crumbs fully adhere and coat all of the nooks and crannies.

Add the avocado oil to 10” frying pan and heat over medium heat until the oil reaches 360F. Carefully add the chicken, frying one at a time, and cook until golden and crispy, around 3 minutes. Flip and cook the other side until golden and crispy and the thickest part of the breast reaches 165F, around 2 more minutes. Transfer the chicken milanese to a sheet pan lined with a wire rack to allow excess oil to drip off and lightly season with flakey salt. Serve immediately with the arugula salad and a lemon wedge.

In a bowl, combine the arugula, artichokes, onion, olive oil, lemon juice, salt and pepper and toss well to coat. Taste for seasoning and adjust with salt, pepper or lemon juice as desired.