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