Crispy Breaded Chicken with Bagel Topping

Ingredients:

Chicken

• 4 chicken cutlets
• 0.5 cups flour
• 1/4 cup milk
• 2 large eggs, beaten
• 1 and 1/4 cups panko breadcrumbs
• 3 tablespoons bagel topping (a mixture of poppy seeds, sesame seeds, dried onion, sea salt, and dried garlic)
• 3 tablespoons salted butter
• 3 tbsp. l. olive oil

Light lemon dressing

• 0.5 cups olive oil
• 1 tbsp Dijon mustard
• 2 teaspoons of honey
• Juice of 2 lemons (about 1/4 cup)

Salad

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

Preparation:

1. Chicken: Heat a large skillet over medium heat.
   
   Sprinkle the chicken with 0.5 teaspoon of salt and 1/4 teaspoon of black pepper. Place the flour in a shallow bowl. In another bowl, beat the eggs with the milk. Mix panko breadcrumbs In a third bowl, combine the bagel toppings. Dredge each cutlet in flour, shaking off any excess. Then dip in the egg mixture, then coat with breadcrumbs.
2. Add butter to the skillet. Once melted, add the chicken and cook until golden brown and crispy (or until the internal temperature reaches 165°F (74°C)), 4–5 minutes per side. Transfer to a wire rack to cool.
3. Light lemon dressingWhile the chicken is roasting, combine the olive oil, mustard, honey, lemon juice, salt and black pepper to taste in a glass jar and shake well.
   
   Pour the dressing over the salad greens in a bowl and toss.
4. Place the greens on a platter, drizzle with a little dressing, place the chicken on top, garnish with tomatoes and lemons, and serve with the remaining dressing.