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Place one chicken breast each into two large freezer bags and seal.
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Working one at a time on a safe solid surface (ie: we use our kitchen floor), use a kitchen mallet to pound the chicken breasts out to 1/2 inches thick, about 1 minute per breast.
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It takes a little elbow work so don't be shy - pound those chicken breasts into submission.
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Remove the chicken from the bags and cut in half to create 4 servings.
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Using two small plates, place the panko bread crumbs, salt and pepper on one plate and the beaten egg on the other.
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Place a skillet over med-high heat and add the butter.
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Once the butter is melted and the skillet is hot, dip the first piece of chicken into the egg mixture, coating on both sides and allowing excess to drip back onto the plate.
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Dip the egg coated breast into the bread crumb mixture coating thoroughly and shaking off excess.
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Working two pieces at a time, place the coated chicken breasts into the hot skillet.
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Cook on one side for about a minute or so until golden brown,
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Flip the chicken and cook for another minute.
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Using a spatula, press down on each piece of chicken turning as needed until cooked through in the center.
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The total cooking time is about 3-4 minutes.
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Keep turning and pressing down to ensure the bread crumb coating doesn't get too dark.
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Remove from the skillet and set aside, add more butter and repeat the process with the remaining two pieces of chicken.
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Serve immediately topped with the slow cooker mushrooms and sauce above.