Chicken Milanese with Arugula Salad

So filling, so delicious, I wish I had leftovers for lunch!!!  A very quick and easy dinner to satisfy a hungry dieter!  To make this dish you will need:
For the salad:
1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes, diced
1/4 small red onion, sliced thin
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula
1 hard boiled egg per serving (optional)
1 avocado, pitted, diced
For the chicken:
1 package of thin chicken cutlets
1/3 cup eggbeaters
dash of hot sauce
3/4 cup of whole wheat breadcrumbs
1/2 cup ground pecans
Pam Olive Oil spray
1.)  In a medium bowl, combine the olive oil and balsamic. Add the tomatoes, basil and onions; season with salt and pepper. and toss. Set aside at least 10 minutes so the flavors meld.
2.)  Preheat oven to 450 degrees.  Spray a baking sheet with the Pam
3.)  Set up your breading station by putting the egg beaters and hot sauce in a bowl.  And on a plate combine the bread crumbs and the pecans.  Dip the chicken in the egg mixture.  Then put the chicken in the breadcrumb mixture.  Press the crumbs into the chicken on both sides.
4.)   Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden.  Remove from the oven and top with arugula and tomato salad on top, finish the egg and some avocado.