Simple Chicken Cutlet with Arugula Salad

1: Season the chicken with salt, pepper, onion powder, and garlic powder on each side.

2: In 3 different shallow bowls, prepare the flour, eggs, and breadcrumbs.

3: Dip the chicken in the flour mixture, then in the egg mixture, and finally coat with bread crumbs.

4: Place 2 large nonstick pans over medium-high heat. Add 3 tbsp of butter and 2 tbsp of olive oil to each pan.

5: Once the butter has melted, add the chicken. Cook for about 2-3 minutes on each side until golden brown and reach an internal temperature of 165°F.

6: Add the cheese slices to the top of the chicken and broil in the oven until the cheese is melted.

7: Sprinkle with chopped bacon.

8: In a bowl, mix the salad dressing ingredients (Dijon mustard, red wine vinegar, and olive oil for salad) and toss with the arugula and tomatoes.

9: Add the arugula salad to the chicken and enjoy!