To prepare the salsa: Cut the citrus into segments, then cut each segment in half cross-wise. Remove any seeds.

In a medium bowl, combine the citrus segments, jalapeno, cilantro, and red onion. Mix with olive oil and lime juice. Season with salt and pepper. Chill until ready to serve.

Heat the oven to 450ºF. Line a baking sheet with a silicon mat and spray it with cooking spray. Leave the baking sheet in the oven while it preheats.

Combine the panko and parmesan in a shallow dish. Add the flour to a second dish and season with salt and pepper. Add the egg and water to a third dish.

Working with one piece at a time, dredge the chicken in the flour, then in the egg, then in the breadcrumb mixture. Place the chicken in a single layer on the baking sheet. Spritz the top of the chicken with cooking spray.

Bake for 10 minutes, then flip and bake another 5 minutes or until cooked through.

Toss the arugula with the liquid that has accumulated in the bottom of the bowl of salsa. Top each chicken cutlet with arugula and salsa.