Flatten skinless boneless chicken thighs lightly with a meat mallet to form nice little escalopes, dust lightly in seasoned flour,
then dip into beaten egg, dredge with a mixture of half panko breadcrumbs and half finely grated parmesan. Set aside for an hour
or so in the refrigerator to firm up the crumb coating. Soak a few chopped dried porcini mushrooms in a little warm water for an hour.
Fry sliced button mushrooms in a little butter until all the moisture has boiled off and they are starting to turn golden brown.
Season with freshly ground black pepper and set aside. Start the risotto by frying a chopped shallot and a crushed clove of garlic
in a little olive oil, and when translucent tip in arborio rice (or carnaroli) and fry this, stirring well, for a minute or so.
Add a wineglass of dry white wine (or dry vermouth) and simmer until nearly evaporated, then add a ladle of hot chicken stock,
together with the soaked porcini mushrooms and their juices. Simmer until the stock has nearly evaporated, then add another ladle
of hot stock, and keep simmering and adding stock for about 15 minutes, in total, until the rice is cooked, but still has a bit of
bite to it. Stir in the sliced mushrooms, together with a good knob of butter and a couple of Tbs grated parmesan. Meanwhile,
fry the chicken escalopes in a mixture of olive oil and butter until golden brown and crispy on both sides. Serve with the risotto
and buttered garlicky green beans (cook beans in boiling water, drain, fry a sliced clove of garlic in a little butter, then add
the beans to coat with the garlicky butter).