CHICKEN PAILLARDS WITH PANKO AND WASABI-GINGER PAN SAUCE

Steps:

• 1. Heat the oven to 200. Pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper. 2. Add 2 tablespoons oil to each skillet and swirl it around. When it is hot dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.) 3. Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over. 4. Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. Transfer the chicken to a platter and put it in the oven. After removing the chicken from the pan, add 1 tablespoon minced fresh ginger and cook for 1 minute 5. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes. 6. Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the wasabi paste. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken.