Bistro Chicken


1 c flour
7 or 8 eggs, 3 beaten and 4 or 5 whole
2 c plain panko breadcrumbs
4 boneless chicken breasts, cleaned and pounded to 1/2" thickness
corn oil for cooking
1 1/2 TB unsalted butter
1/2 c grated Parmesan Pecorino Romano or Manchego cheese


Place the flour, beaten egg and the breadcrumbs in separate square containers large enough to hold one chicken breast. Dredge each chicken breast in flour, shaking off the excess. Place the chicken into the beaten egg, and with a fork coat the entire breast with the egg. Then dredge the breast in the panko. Coat the entire breast with the breadcrumbs, adding more crumbs if needed. Refrigerate a few hours before cooking.
Preheat the oven to 375 degrees.
Heat corn oil in a sauté pan large enough to hold two chicken breasts. The oil should be about an inch deep in the pan When the oil is hot, gently add each chicken breast. Brown on one side then gently flip and brown the other side. If the oil begins to smoke, turn down the heat. You want the oil hot enough to gently brown the breadcrumbs, not burn them.
Remove the breasts with tongs and lay them on a parchment-lined sheet pan. Repeat with the other two breasts.
Place the sheet pan in the oven for 8 minutes.
Meanwhile heat the butter in a nonstick skillet. when it is melted, break 4 eggs into the pan, being careful not to break the yolks. Cover the pan, but watch carefully. You want to cook just long enough to set the top but keep the center runny. This is a basted egg.
To assemble, place a chicken cutlet on a plate, put a basted egg on top of the chicken cutlet, and sprinkle with cheese. Add a pinch of salt, if needed and enjoy.