An Indulgent, Crunchy and Molten-Cheese-Covered Chicken Delight

The act of triple-dipping goes back to my early years. Three shallow bowls: one with flour, another with beaten egg, the third with breadcrumbs. It’s as familiar as the 1970s brown Formica kitchen counter and the avocado-green fridge doors, with their faux-wood handles that would inevitably be smudged with sticky flour paste as I reached for an extra egg or two.I don’t recall the first time I made chicken…