1/2 cup olive oil
1 cup flour
salt and freshly ground black pepper to taste
3 eggs, beaten
1-7 oz. can chipote peppers in adobo sauce, pureed or mashed to a fine paste
4 boneless, skinless chicken breasts, pounded flat
4 cups panko (Japanese style bread crumbs)
Heat the olive oil in a large heavy skillet over medium-high heat. Meanwhile combine the flour, salt and pepper. Combine the egges and chipotle peppers, mix well. Dredge the chicken breasts in the flour, dip into the egg mixture, then into the panko. Pat the bread crumbs into the chicken breasts so they are well coated. Place chicken breasts into the heated oil and cook on one side for about 5 minutes, turn and repeat on second side for about 4 or 5 additional minutes, or until the breast are done. Place on a serving platter and serve immediately.