Chicken milanese was smashing

I have a bunch of little cookbooks aboard the boat. I use them as visual inspiration. I don't always have the ingredients required or. The tools. Last night dinner called for using a mallet to pound the chicken to a uniform size prior to cooking. I thought about using Jeff's hammer for just a second but realized he might not appreciate chicken stuff all over his hammer and where has that hammer been used? I didn't want to add any extra chemicals to my dinner.
So, I improvised and used what I had, my frying pan. Maybe not the best use of my coveted all clad but I needed uniform sized breasts! I place one piece of meat in a ziplock and proceeded to smash it the best I could in the cockpit. A meat tenderizer might be on the wish list soon as it will be important when we want to eat conch.
I don't have eggs on board so after the pounding I dried the meat seasoned with salt and pepper dredged in wondra, thanks to bonnie woodward and brett bailor for that hot tip, buttermilk and then panko. I used the aforementioned skillet to cook the chicken med heat 5 minutes on a side. I used the leftover buttermilk to make a light pasta sauce and cut up some veggies for a green salad.
Finishing touch of fresh lemon over the chicken and it was a great 20 minute meal.
Soon, I will tackle a dessert but it has been raining everyday and I hate to heat up the cabin but I have a craving for chocolate!
I did take a photo of dinner but cannot locate it. But it is a winner winner chicken dinner.