Parmesan crusted chicken

One of my favorite dishes at BJ's is the parmesan crusted chicken. I was craving it one day, and felt motivated to cook at home. The bf approved. :)

INGREDIENTS:
1 teaspoon salt
4 boneless, skinless breasts (thinly sliced)
4 eggs, beaten
½ cup all purpose flour
1 cup Parmesan Panko
1 cup shredded Parmesan
½ teaspoon salt
½ teaspoon ground black pepper
.
Lemon Chardonnay Butter Sauce: (I didn't do this and they turned out fine)
¼ cup butter (salted)
¼ cup Chardonnay wine
2 Tablespoons lemon juice
¾ teaspoon granulated sugar
Dash salt
1-1/3 cups heavy cream
Light olive oil

Garnish:
2 Tablespoons shredded parmesan
4 teaspoons minced sundried tomatoes
4 Tablespoons thinly sliced fresh basil

Place flour onto a plate. Combine breadcrumbs, parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, coat each fillet with flour, then dip into beaten egg, and follow by dipping into the Parmesan mixture, coating breast well.
Let the breaded fillets rest for a bit on a plate in your fridge while
preparing the chardonnay butter sauce.
.
Lemon Chardonnay Butter Sauce:
Melt butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer on low heat for 10 to 12 minutes, until mixture thickens.
.
Add oil to cover the bottom of a large skillet,heating over medium heat
until hot.
Sauté each breaded chicken fillet in oil for 4 to 5 minutes per
side or until brown. Remove fillets to a paper towel-covered plate until
ready to serve.
Serve each filet with a couple teaspoons of butter sauce
spooned over the top. Top each filet with a tablespoon of parmesan cheese followed by 1 heaping teaspoon of minced sundried tomatoes, and a tablespoon of basil.