On a plate, combine panko, Parmesan, parsley, thyme, 1 tsp. salt and 1/2 tsp. pepper; stir with a fork until well mixed. Place flour and eggs in separate shallow bowls. Sprinkle chops with salt and pepper. Dredge chops in flour, shaking off excess, then dip in eggs, letting excess drip off. Next, dredge chops in panko mixture, pressing gently to adhere bread crumbs to both sides. Place chops on a plate.
Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add 4 chops to skillet and cook, turning once with tongs, until chops are golden brown and cooked through, 5 to 6 minutes total. Remove to a plate and cover loosely with foil to keep warm. Wipe out skillet. Repeat with 2 Tbsp. oil and remaining chops.
Mix arugula and tomatoes in a large bowl. Drizzle with remaining 1 Tbsp. oil and lemon juice, season with salt and pepper and toss gently. Divide arugula salad among 4 plates and place 2 chops on top. Place a lemon wedge on each plate, if desired, and serve.
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