Lightly pound the chicken into ¼ inch thickness and season each chicken piece with salt and pepper.
Dredge a piece of chicken breast in the flour, then tap off the excess and dip it in the egg.
Coat the chicken with the panko bread crumbs evenly on all parts.
Heat ¼ cup vegetable oil in each pan over high heat. Once hot, cook the chicken for about 1 ½ minutes then flip the cutlets and fry until the other side is browned for 1 ½. Note: To speed up, use 2 skillets at same time.
Continue cooking, shaking and flipping occasionally until well browned on both sides or fully cooked for about 3 minutes.
Remove from the heat and transfer to a plate.
In a medium-sized saucepan over medium heat, add chicken stock, buttermilk and garlic and bring to a simmer. Remove from the heat and whisk in crème fraiche, mayonnaise, horseradish, chopped artichoke and capers until well combined. Season with salt and pepper according to your taste.
Serve immediately with the chicken breast.