- 4 skinless, boneless chicken breasts
- 1 cup all-purpose flour
- 3 eggs
- 2 tablespoons water
- 4 cups bread crumbs
- 2 mangoes, peeled and coarsely chopped
- 1 (8 ounce) package cream cheese, softened
- 1 cup heavy whipping cream
- 2 tablespoons mango jam
- 1/4 cup vegetable oil, or as needed
- 2 shallots, chopped
- sea salt to taste
- Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness.
- Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate.
- Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate.
- Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side.
- Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.