Preheat the oven to 250°F. In a bowl, toss the bread with 2 tablespoons of the olive oil and 1/8 teaspoon salt. Arrange the bread in one layer on a rimmed baking sheet and bake for 25 minutes.

In a small pot over medium heat, bring the chicken stock to a simmer and reduce by half, 3 to 4 minutes.

In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, mustard, and 1/2 teaspoon salt.

In a serving bowl, whisk together the chicken stock and one-third of the dressing. Add the toasted bread and toss. Add the chicken, arugula, tomatoes, pine nuts, and remaining dressing and toss to coat.

Divide the salad among four dinner plates and serve immediately

Cook the noodles as directed on the package, drain well, toss with the sesame oil, and reserve.

In a large bowl, combine the tamari, sugar, garlic, and ginger. Stir to dissolve the sugar. Reserve.

Heat the peanut oil in a wok or deep frying pan over high heat. Add the chicken and cook, stirring constantly, until the meat is just cooked through, 1 to 2 minutes. Transfer to a plate with a slotted spoon. Add the broccoli, carrots, and green onions to the wok and stir-fry, stirring constantly, about 2 minutes. Reduce the heat to medium-high. Add the tamari mixture and chicken broth, bring to a simmer, and let it simmer for 5 minutes. Add the reserved chicken and noodles. Toss to coat and warm through. Serve.

Heat the oven to 350°F. Lightly grease a large, ovenproof frying pan or 9 by 13-inch baking dish.

In a small bowl, combine the flour, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.

In another small bowl, whisk together the egg, mustard, and 2 teaspoons water.

In a third small bowl, combine the breadcrumbs, 4 tablespoons of the Parmesan cheese, and a few grinds of pepper.

One at a time, place each chicken cutlet between two pieces of plastic wrap and, using a mallet or the bottom of a frying pan, gently pound to an even 1⁄4-inch thickness.

Dredge each piece of chicken in the seasoned flour. Shake off the excess, then dunk the chicken into the egg mixture to coat. Finally, coat with the breadcrumb mixture, using your hands to pack the crumb mixture onto the chicken pieces. Reserve on a plate.

Line a plate with paper towels. Heat the 3 tablespoons olive oil in a large skillet over medium-high heat until the oil is shimmering. Add the chicken in one layer, in batches, if necessary. Cook until each side is golden brown and crispy, 2 to 3 minutes per side. Transfer the cooked chicken to the prepared plate and sprinkle with salt.

Spread half the marinara sauce in the bottom of the prepared baking dish. Layer the chicken on top of the sauce. Pour the remaining sauce over the chicken, top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese, and bake until the cheese is golden and bubbly, 20 to 25 minutes.

Chop the fresh basil leaves, sprinkle them over the chicken Parmesan, and serve.