"Chicken Cutlets n' Eggs." It's like if breakfast and dinner had a baby and decided to sprinkle it with a bit of magic - and by magic, I mean garlic, butter, and cheese. This isn't your grandma's breakfast, folks, unless your grandma was a rebel who understood the art of merging the first meal of the day with the last. I mean, come on, chicken and eggs together? It's the kind of combo that raises eyebrows and appetites.

So, here's the lowdown on what you'll need to pull off this gastronomic feat: a single chicken breast (because we're sophisticated and portion-controlled), three eggs (because one is never enough), a cup of panko bread crumbs for that crispy goodness, and a host of other characters like yellow onion, grape tomatoes, feta cheese, and a bunch of seasonings to make your taste buds sing. Oh, and don't forget the butter and extra virgin olive oil - because why choose between the two when you can have both?

Now, onto the "how-to" part, which is surprisingly not rocket science. First, play surgeon and slice that chicken breast into two thinner pieces - think of it as giving your chicken a makeover. Then, get your onions and tomatoes ready for their supporting roles. You'll be juggling two mixing bowls like a culinary circus act, one for the panko and seasonings, and the other for the egg that's about to take a dip. Coat your chicken cutlets like you're dressing them for a winter storm in breadcrumb land. Heat up your butter and oil in a cast iron pan until they're harmoniously melted. Cook those breaded beauties and then, in a bold move, crack two eggs over them in the pan. If the eggs decide to wander off to the sides, let them be free spirits. After a quick broil in the oven, assemble your creation with all the fixings and voilà, you've got a meal that defies the boundaries of traditional meal times. And yes, it was my breakfast, but who's to say it can't be dinner, too?