Chicken Christopher

Chicken

1. Slice chicken breast in half horizontally, then pound each half thinner to an even thickness
2. Season with salt & pepper, then set up 3 bowls with flour in one, panko in one and the eggs in one
3. Dredge chicken first in flour, then dip and coat in the eggs and finally coat with the panko, set aside
4. Melt butter with oil in a large pan over medium high heat, and add the chicken - cook until golden brown on both sides and cooked to 160-165 degrees
5. Serve topped with beurre blanc, garnished with parsley

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Beurre Blanc

1. While it cooks, put shallot, wine and vinegar in a small pot over medium heat, and cook until liquid has reduced to about 2 tablespoons
2. Start adding the butter a couple pieces at a time, whisking constantly until melted, then add 2 more...continue until all the butter has been added
3. Season lightly with salt & pepper and add the lemon zest - stir to mix in
4. Purists would strain the sauce to remove the bits of shallot, but I say screw it - I like it

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