Bobby Flay's Chicken Cutlet

This is a different take on chicken cordon bleu, and I prefer it to the original, mainly because it doesn't have hollandaise sauce on it :).  Eggs and I aren't always the best of friends, so I prefer to avoid hollandaise whenever possible.  This was a quick meal, and the brie made it super delicious, and the boys are always excited to try different cheeses, so we all enjoyed this.  For six servings, each serving was 435, and Noah gave this a perfect 10, Owen and I gave it a 9, and Aaron gave it an 8, but he didn't have it fresh, so who knows :).  I found this recipe in Bobby Flay's Bar Americain cookbook, and here's what I did:

1/2 c flour
1 egg, beaten
1 c Panko bread crumbs
salt and pepper
3 T butter
2 T olive oil
4 oz Brie cheese, thinly sliced
8 slices bacon, cooked

2 T red wine vinegar
1 t whole grain mustard
salt and pepper
2 T olive oil
1 bag arugula

Place flour in one bowl, egg in another, then Panko in a third bowl.  Season the chicken tenders well.  Season the flour, then dip the chicken in the flour, then then eggs, then lastly the Panko.  Melt the butter and olive oil in a large skillet, then brown the chicken tenders on both sides.  Cook until chicken is done, then top with the Brie immediately and 2 bacon strips.
Mix the vinegar, mustard and salt and pepper together, then whisk in the olive oil to emulsify.  Toss with the arugula and serve over the chicken.