Chicken Cutlet with Aged Jack Cheese Crust and Spinach Salad

4 boneless skinless chicken breasts (about 5 ounces each)

all-purpose flour (for dredging)

2 large eggs

1 1/4 cups fresh breadcrumbs

1 1/3 cups finely grated aged Jack cheese or Parmesan cheese

salt and freshly ground black pepper

6 tablespoons (3/4 stick) butter

3 tablespoons olive oil

SALAD

2 tablespoons honey

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/4 cup extra-virgin olive oil

3 tablespoons finely chopped fresh chives

4 cups (lightly packed) fresh baby spinach leaves