Note: I use the food processor to blend up the pretzel twists or I add them to a resealable bag and use a rolling pin to crush them.

Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Line a baking sheet with paper towels.

Season the chicken all over with the salt, pepper and garlic powder.

In one bowl, beat the eggs. In another bowl, stir together the crushed pretzels and bread crumbs.

Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Repeat with remaining chicken.

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!

Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.

While the chicken is cooking, toss the arugula with salt and pepper. Toss in the parmesan. Drizzle in some of the dressing and toss.

Once the chicken is finished, serve it on a plate and top with a heaping scoop of the arugula salad. Drizzle on more honey mustard dressing and parm if you wish.