Chicken Cutlet

Directions

1. 1
   To cook the chicken, put the flour, eggs, and bread crumbs in 3 separate shallow bowls and season each with salt and pepper.
2. 2
   Place each chicken breast between 2 pieces of wax paper and pound to 1/4-inch thickness.
3. 3
   Season the chicken on both sides with salt and pepper and then dredge each breast in the flour and tap off the excess.
4. 4
   Dip into the egg wash and let the excess drip off, then dredge on both sides in the bread crumbs.
5. 5
   Place on a wire rack set over a baking sheet.
6. 6
   Preheat 2 large nonstick saute pans over high heat.
7. 7
   Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling.
8. 8
   Place 2 breasts in each pan and cook until golden brown, about 4 minutes.
9. 9
   Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes.
10. 10
    To make the arugula salad, whisk together the vinegar and mustard in a large bowl.
11. 11
    Season with salt and pepper.
12. 12
    Slowly whisk in the oil until emulsified.
13. 13
    Add the arugula and toss to coat the leaves with the vinaigrette.
14. 14
    Transfer each breast to a large plate and immediately top with a few slices of cheese, then a few slices of ham, and some of the arugula salad.