Polish Chicken Schnitzel

Pound chicken breasts until very thin, about a 1/4-inch thickness. Preheat a large skillet to medium high heat and add 4 Tablespoons of the oil, using more as needed. Dip chicken into panko, the egg mixture, then back into the panko. Fry until brown on both sides, until completely cooked. Salt and pepper to taste. Depending on thickness of chicken, this may take 7-10 minutes. Remove and keep warm in oven. To the same large skillet on medium high heat, add bacon and shallots. Cook, stirring often, for a couple minutes. Add sliced mushrooms and continue cooking for about 5-8 minutes. Add butter, sauerkraut, bay leaves, paprika, sugar or honey, water and chicken base. Simmer, stirring often, for about 10 minutes. Remove bay leaves. Serve this mixture over the chicken.