Directions

1. Using 3 pie plates, add flour to one, egg mixture to the second, and panko breadcrumbs to the third. 

2. Season the chicken liberally with salt and pepper.  Add each chicken breast to a gallon storage bag.  Gently pound the chicken with the smooth side of a meat mallet until it is about ¼ inch.  Repeat with the second breast.

3. Using your dredging station, dust the breasts in flour first, shake off the excess flour and follow with the egg mixture and then the panko.  Set this on a wire rack set over a sheet tray and allow this to sit for about 10 minutes. 

4. While this dries, heat a cast iron pan over medium heat until the oil reaches 375 degrees.  Add the chicken and cook for 1-2 minutes or until golden brown.  Flip and cook the other side for another 1-2 minutes or until it reaches 165 degrees.  Allow it to rest for a moment on paper towels.  In the meantime, spoon the pineapple habanero dip over the top of the sauce.  Tear the basil over top of the chicken and crumble the goat cheese over top as well.  Top with a pinch of flake salt.