Adjust oven rack to top position and set broiler to low. Wash and dry produce.

Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Dice tomatoes into ½-inch pieces. Drain and rinse beans.

In a large bowl, combine cucumber, tomatoes, beans, Italian dressing, balsamic glaze, a drizzle of olive oil, salt, and pepper.

Set aside to marinate.

Pat chicken* dry with paper towels; season all over with salt and pepper.

In a medium bowl, whisk together sour cream and 3 TBSP water (4 TBSP for 8 servings). Place breadcrumbs on a plate and season with salt and pepper.

Working one piece at a time, lightly coat chicken in flour. Transfer to bowl with sour cream mixture, turning to to coat all over. Transfer to plate with seasoned breadcrumbs, turning to coat all over and pressing to adhere.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.

Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.

Transfer to a paper-towel-lined plate.

Transfer chicken to a baking sheet (divide between two baking sheets for 8 servings). Spoon marinara sauce over top and sprinkle evenly with mozzarella.

Broil on top rack until cheese melts, 2-3 minutes. (For 8, broil one baking sheet at a time.) TIP: Stay close by to make sure cheese doesn’t burn!

Add arugula to bowl with bean salad and toss to coat.

Transfer chicken to a platter and bean salad to a large serving bowl. Grate Parmesan over both dishes and serve family style.