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Place the @chicken{2} breasts between two large sheets of parchment paper, and whack with the base of a large non-stick frying pan to flatten them to about 0.5 inch thick.

Peel and finely choppe 1 @garlic{1} clove. Mix garlic with @bread crumbs{0.5%cup}, and season with sea salt and black pepper.

Pour the crumbs over the chicken, roughly pat onto each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.

Put the pan on a medium heat.

Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden, and cooked through.

Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed @arugula, and serve with @lemon wedges, for squeezing over