Season the chicken pieces salt on all sides. Set up a breading station – whisk the eggs and a pinch of salt in a small bowl, combine the flour and cornstarch and a pinch of salt in a shallow dish, combine the panko breadcrumbs and more salt in another shallow dish. Coat the chicken by dipping each piece in the flour mixture, then the egg mixture, followed by the panko. Set the coated chicken pieces aside while you prep the oil.
Heat the oil in a large straight sided skillet with about 1 inch of oil over medium high heat until shimmering or 350 degrees F on a probe thermometer. Add one to two chicken pieces to the hot oil at a time, depending on the size of your skillet. Fry the chicken for 3 to 4 minutes per side. Repeat with remaining cutlets. Keep the cutlets warm while you prepare the salad.
Peel 3 of the 4 citrus and toss the citrus segments with olive oil and salt. Heat a grill to high and grill the segments over direct high heat until charred, about 3 minutes. Remove to cool. Juice the remaining citrus into a medium mixing bowl and add the mustard, Champagne vinegar, honey, and season with salt and pepper. Whisk together and then whisk again streaming in the oil.
Toss the grilled citrus segments with the Arugula and top with the citrus vinaigrette. Slice the chicken cutlets and serve with the salad.