Image credit: Food Network

Chicken​

• 4 chicken cutlets
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 2 large eggs, beaten
• 1 1/4 cups panko breadcrumbs
• 3 tablespoons everything bagel seasoning
• 3 tablespoons salted butter
• 3 tablespoons olive oil

Easy Lemon Dressing​

• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 lemons, juiced (about 1/4 cup)
• Kosher salt and freshly ground black pepper

Salad​

• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 2 lemons, halved or sliced, for garnish

Chicken​

1. Warm a large skillet over medium heat.
2. Sprinkle the chicken with ½ tsp salt and ¼ tsp pepper. Place flour in one shallow bowl. In another bowl, whisk the milk and eggs. In a third bowl, combine panko and everything bagel seasoning.
3. Coat each chicken cutlet by first dipping it in flour (shaking off any extra), then into the egg mixture, and finally pressing it into the seasoned panko.
4. Melt butter with oil in the skillet. Once the butter is melted, cook the chicken until golden and crispy (or until it reaches 165°F internally), about 4–5 minutes per side. Transfer to a rack to rest.

Easy Lemon Dressing​

1. While the chicken cooks, combine olive oil, mustard, honey, lemon juice, salt, and pepper in a mason jar. Shake well to mix.

Salad​

1. Toss the mixed greens with the dressing in a bowl. Arrange the greens on a platter, top with the chicken, and garnish with tomatoes and lemon slices. (Alternatively, layer the undressed greens on a platter, drizzle with some dressing, add the chicken, garnish, and serve extra dressing on the side.)