Chicken cutlets, breaded and pan fried, served with a Japanese BBQ sauce over rice.  This comes from Cook’s Illustrated Magazine September/October 2017

4 chicken breasts, sliced in half, creating 8 flat filets
2 eggs
1t salt
2c panko breading
1/2c vegetable oil

Sauce
1/4c ketchup
2T Worcestershire sauce
2t soy sauce
1t Dijon mustard

For the chicken, whisk the eggs and salt together in a pie pan.  Place panko in another pie pan.  Dip chicken filets in the egg mixture then dredge in the panko on both sides, lightly pressing the panko into the chicken.  Place coated chicken on a baking sheet lined with foil.  While coating chicken, heat 1/4c oil in a 12″ skillet over medium heat.  Add some panko crumbs to the oil and when the panko turns brown in the oil, add the chicken.  Cook for 3 minutes on each side or until golden brown.  Remove from pan when done and place on a paper towel.  Wipe pan clean with paper towels and repeat cooking process with remaining oil and chicken.

For the sauce, whisk all ingredients together.

Slice chicken into thin strips and lay over a bed of steamed rice.  Drizzle chicken with sauce and serve.