Start by making the vinaigrette and add all the dressing ingredients to a mason jar and shake for 30 seconds until dressing is emulsified. You can also do this in a bowl and whisk everything together. Set aside

For the chicken cutlets, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.

Create a dredging station by laying out 3 wide bowls. First bowl, whisk flour with salt and pepper. For the second bowl, whisk the eggs and for the third bowl whisk the panko breadcrumbs and everything bagel spice together.

Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit

Dredge each chicken cutlet into the flour mixture, then the egg mixture then panko mixture, making sure all sides are coated evenly.

Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.

Transfer the fried chicken onto a wired lined baking sheet to cool slightly, then cut the chicken on a bias to serve over the salad.

For the salad, arrange the arugula and radicchio onto a large platter and scatter thinly sliced pears on top.

Pour a few spoonfuls of the vinaigrette all over the salad and arrange chicken cutlets on top.