1. Combine breadcrumbs, basil, parsley and Parmesan in bowl of food processor; pulse until smooth. Season with salt and pepper to taste.
2. Using a meat mallet, carefully pound pork chops until they are uniformly 1/4-inch thick. Season pork chops with salt and pepper and dip them in beaten egg. Remove from egg wash and allow excess to drip. Dredge each chop in breadcrumbs and set on a plate.
3. Heat 1/4 cup olive oil in 14- to 16-inch skillet over medium heat until just smoking. Add butter and allow it to foam for 10 to 15 seconds. Place chops in oil and cook until light golden brown on one side, about 5 minutes. Carefully turn chops and cook until internal temperature reaches 145°F to 160°F, about 5 more minutes. Add more oil if necessary, 1/2 tablespoon at a time, to avoid scorching the breading.
4. Meanwhile, combine arugula and tomatoes in serving bowl. Add remaining 3 tablespoons olive oil, lemon juice, salt and pepper; toss to coat the greens.
5. Place one pork chop on each of 6 dinner plates. Divide arugula salad evenly between the plates, place a lemon wedge on each plate, and serve immediately.