I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrumbs, melt butter in the pan on medium heat, and then put the chicken breasts in the pan.
By the time the first side finishes, however, all the butter has burned off and when I flip the chicken breasts, the other side cooks very unevenly. I could add more butter, but it seems like I'm using too much already.
What can I do to get the breadcrumbs on each side to brown evenly
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