By Andrea Immer

Pairing with Chardonnay, Mendocino

Plantain chips - available at some supermarkets and in ethnic markets - give this pan-fried chicken its sweet crunch (or you can substitute banana chips from the health food store). A little habanero hot sauce and some spices borrowed from Jamaican jerk give it a hint of heat. Navarro's Mendocino Chardonnay, whose tropical fruit flavor and subtle but spicy oak compliments the coating's toasty banana and spicy flavors.

• 1 cup plantain chips or unsweetened banana chips
• 1 tablespoon dry mustard
• 1 tablespoon dried thyme
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 large egg
• 1 tablespoon hot sauce made with habanero peppers or more to taste
• 1/4 cup flour
• 4 chicken breast halves (about 1 1/2 pounds), rinsed and thoroughly dried
• 3/4 cup vegetable oil
• 1 lime, cut into wedges

1. Combine the plaintain chips, mustard, thyme, allspice, cloves, salt, and black pepper in a blender or the workbowl of a food processor and grind. Place in a shallow bowl or pie plate.

2. Whisk the egg and hot sauce in another shallow bowl. Place the flour in a shallow bowl or pie plate.

3. Trim any fat and remove the tendons from the breasts. One at a time, place them between two sheets of plastic wrap and place on a cutting board. Use a meat pounder or lay the side of a large chef's knife on the breast and pound with your fist to flatten the breasts to a 1/2-inch thickness.

4. Working with one breast half at a time, press each side of a chicken breast half in the flour, shaking over the bowl to remove any excess. Then dip the breast in the egg and let any excess drip back into the bowl. Press each side of the chicken breast half into the banana mixture to coat. Place the coated breast on a plate and press on the coating lightly with your fingertips to make sure that the crumbs adhere to the surface.

5. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the cutlets, smooth side up, in the skillet. Cook until brown and crisp on one side, about 3 minutes, checking the underside once or twice to make sure the coating isn't burning. If it is getting too dark, reduce the heat to medium. Turn the chicken and cook until done, another 3 to 4 minutes. Transfer to a paper towel-lined plate to drain briefly, then serve with lime wedges on the side.

Serves 4.