Royal fried chicken

Set up a dredging station of flour, egg and breadcrumbs; season the flour with a little salt and pepper.

Coat the chicken breasts in flour, then in egg beaten with a tablespoon or so of water, then in panko, making sure of good coverage.

Melt a big chunk of butter in a pan with some olive oil; when it is sizzling, lay the chicken in presentation side down.

Cook until golden brown on both sides without cooking through; lift out gently so the breading stays on.

Kill the heat and let the pan cool a minute so the butter does not burn, leaving the bits in the pan.

Heat back on low; add more butter with a little garlic, Worcestershire, chopped green onion, chopped parsley, salt and pepper, and let it melt and combine. (Dried rosemary belongs here per the written recipe but was forgotten.)

Kill the heat, return the chicken to the pan and put the pan in the oven, about 30 minutes in total until the chicken reaches about 160 degrees.

Leave the first 15 minutes without sauce on top to keep the crust crispy, then baste with the butter sauce and return to the oven until 160.

Take out, let it rise a few more degrees, spoon over a little more sauce and serve.