I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Christopher
...in your mind.
Chicken Christopher

Chicken Christopher

Apart from being a menu item from Morton's Steakhouse, Chicken Christopher doesn't exist in the real world. But that doesn't make it any less delicious, or worthy of being made. This goes beautifully with a salad

Serves 2



  • 1 large, chicken breast
  • Kosher salt & coarse ground black pepper
  • 1.5 cups all purpose flour
  • 1.5 cups panko bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Chopped parsley for garnish

Beurre Blanc

  • 1 shallot, finely diced
  • 1/4 cup white wine or vermouth
  • 1/4 cup white wine vinegar
  • 1 stick (8 tablespoons butter) cut into 8 pieces, then refrigerated - you want it cold
  • Kosher salt & coarse ground black pepper
  • 1/4 teaspoon lemon zest



  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

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