Use a meat mallet to flatten skinless boneless chicken thighs into escalopes, dust in seasoned flour, dip into beaten egg
and then into panko breadcrumbs. Chill in the refrigerator for an hour to set the coating. When ready to cook, heat olive oil
with a knob of butter in a pan and fry the schnitzel for about 4 - 5 minutes each side, until golden brown, then place on a tray
in a 170°C oven for 10 minutes, to finish cooking while you make the sauce. Fry a chopped banana shallot and some sliced mushrooms
until they give up their moisture and start to brown, scoop to one side of the pan and add chopped pancetta. Cook this until
it starts to turn brown and crispy, mix in with the mushrooms and tip in a good glug of madeira wine. Bring to a simmer for
a few minutes to boil off the alcohol and reduce to a nice sauce. Serve the schnitzels with sautéed potatoes and the sauce.