First, prepare the chicken by beating out chicken breasts into thin escalopes using a meat mallet. Mix together equal quantities
of panko breadcrumbs and freshly grated parmesan cheese. Dust the chicken escalopes in seasoned flour, dip into beaten egg and then
into the breadcrumbs to coat thoroughly. Chill in the refrigerator for an hour or so, to set the coating. Soak a few dried porcini
mushrooms in a little warm water for 30 minutes or so. When ready to cook, fry a chopped banana shallot until softened, then add
sliced button mushrooms and cook these until most of the moisture has gone and they are tinged with brown, then add the drained and
chopped porcini mushrooms and a crushed clove of garlic. Cook for a minute or so, then add in a cup of spelt (for 2 servings) and toast
for another minute. Add a small glass of dry white wine (or dry vermouth) and cook until almost evaporated, then add chicken stock
and keep simmering, adding stock as required, until the spelt is cooked and creamy, about 20 minutes. Meanwhile, melt some butter with
a little olive oil in a frying pan and, when hot, fry the chicken escalopes until golden brown on both sides. When ready to serve,
stir in a good knob of butter and chopped parsley into the risotto and serve alongside the crispy chicken escalopes.