Pan-fried breaded chicken cutlet with Brussels sprouts, bacon and cider vinegar

Fill the pan about a third with vegetable oil, enough to come a half to two thirds up the cutlet, and heat to about 350 degrees; check with a thermometer.

Set up the breading station toward the burner: seasoned dredging flour, an egg wash of two eggs emulsified with heavy cream and seasoned with salt and pepper, and breadcrumb seasoned with salt, pepper, cayenne and paprika.

Keeping one hand dry and one wet, dredge the chicken in flour and shake off the excess; dip in egg wash and let the excess drip off; press firmly into the breadcrumb with no bare spots and toss off the excess.

Pound the chicken breast thin and even and dry it well with a towel; moisture prevents browning.

Start the oil below full heat; lay the chicken in away from you, then raise the heat a little to keep the oil bubbling, since too cool oil makes the crumb soggy and greasy.

Keep the oil moving over the cutlet until both sides are golden brown; transfer to a rack over a tray to drain and rest.

Trim the stems of the Brussels sprouts and cut in half through the core, or quarter, so they cook through.

Blanch in a very large pot of heavily salted boiling water, without crowding, 2 to 3 minutes, just until bright green and not fully done.

Shock in a lightly salted ice bath to stop the cooking and lock in the color; take them out promptly.

Melt whole butter in the frying pan; sweat the minced shallot, then add the bacon to render.

Add the apple cider vinegar and sugar to taste to balance the acidity against the butter and bacon; toss in the Brussels sprouts and cook down; taste for seasoning.

Plate the Brussels sprouts with a little extra sauce, set the chicken on top and finish with fresh chive.