Prep and roast the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into 1/2-inch wedges. Mince the chives. Zest and halve the lemon. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.

Place the panko in a shallow dish with a pinch of salt and pepper. In a medium bowl, combine the lemon zest, garlic powder, 4 tablespoons sour cream, and a pinch of salt and pepper.

Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and pound with a rolling pin, mallet, or a heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper, then toss each breast with the sour cream mixture to coat. Press the chicken into the panko mixture to adhere on both sides.

Cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. HINT: If you need to work in batches, you can reheat the cooked chicken in the oven before serving.

Make the dressing: In a small bowl, whisk together 2 Tablespoons sour cream, 2 Tablespoon chives, a squeeze of lemon (about 4 teaspoons) and a large drizzle of olive oil. Season with salt and pepper.

Plate: Toss the arugula with just enough dressing to coat and serve alongside the chicken Milanese and crispy potatoes. Sprinkle with the remaining chives and enjoy!