1Take a large chicken breast and make a butterfly cut, slicing it in half but not separating it into two pieces, aiming for a thickness of about one to two fingers.
2Take a large chicken breast and make a butterfly cut, slicing it in half but not separating it into two pieces, aiming for a thickness of about one to two fingers.
3Take a large chicken breast and make a butterfly cut, slicing it in half but not separating it into two pieces, aiming for a thickness of about one to two fingers.
4Cover the chicken with plastic wrap and use a kitchen mallet to gently pound the meat to break down the fibers and tenderize it.
5Cover the chicken with plastic wrap and use a kitchen mallet to gently pound the meat to break down the fibers and tenderize it.
6Cover the chicken with plastic wrap and use a kitchen mallet to gently pound the meat to break down the fibers and tenderize it.
7Discard the plastic wrap and season the chicken generously with salt and black pepper, then set aside.
8Discard the plastic wrap and season the chicken generously with salt and black pepper, then set aside.
9Discard the plastic wrap and season the chicken generously with salt and black pepper, then set aside.
10In one bowl, add flour and set aside.
11In one bowl, add flour and set aside.
12In one bowl, add flour and set aside.
13In another bowl, add two eggs, a little parsley to taste, and 50 grams of Parmesan cheese, then mix everything well.
14In another bowl, add two eggs, a little parsley to taste, and 50 grams of Parmesan cheese, then mix everything well.
15In another bowl, add two eggs, a little parsley to taste, and 50 grams of Parmesan cheese, then mix everything well.
16Bread the chicken by first coating it all over with flour, then coating it with the seasoned egg mixture.
17Bread the chicken by first coating it all over with flour, then coating it with the seasoned egg mixture.
18Bread the chicken by first coating it all over with flour, then coating it with the seasoned egg mixture.
19Heat a pan with butter and olive oil.
20Heat a pan with butter and olive oil.
21Heat a pan with butter and olive oil.
22Sauté three garlic cloves in the pan until your kitchen smells amazing.
23Sauté three garlic cloves in the pan until your kitchen smells amazing.
24Sauté three garlic cloves in the pan until your kitchen smells amazing.
25Add the breaded chicken to the pan and fry well on one side, then flip and repeat the process on the other side.
26Add the breaded chicken to the pan and fry well on one side, then flip and repeat the process on the other side.
27Add the breaded chicken to the pan and fry well on one side, then flip and repeat the process on the other side.
28After frying the chicken well, take it out of the pan and set it aside on a plate.
29After frying the chicken well, take it out of the pan and set it aside on a plate.
30After frying the chicken well, take it out of the pan and set it aside on a plate.
31In the same pan, add half a cup of white wine and half a cup of chicken broth, then add two garlic cloves and cook until the sauce thickens.
32In the same pan, add half a cup of white wine and half a cup of chicken broth, then add two garlic cloves and cook until the sauce thickens.
33In the same pan, add half a cup of white wine and half a cup of chicken broth, then add two garlic cloves and cook until the sauce thickens.
34Once the sauce is consistent, add the juice of half a lemon to enhance the flavor.
35Once the sauce is consistent, add the juice of half a lemon to enhance the flavor.
36Once the sauce is consistent, add the juice of half a lemon to enhance the flavor.
37Add one tablespoon of butter, then another tablespoon of butter, and some parsley to taste, stirring and mixing everything well.
38Add one tablespoon of butter, then another tablespoon of butter, and some parsley to taste, stirring and mixing everything well.
39Add one tablespoon of butter, then another tablespoon of butter, and some parsley to taste, stirring and mixing everything well.
40Add the fried chicken into the sauce, spreading the sauce all over the meat.
41Add the fried chicken into the sauce, spreading the sauce all over the meat.
42Add the fried chicken into the sauce, spreading the sauce all over the meat.
43Repeat spreading the sauce on the other side of the chicken.
44Repeat spreading the sauce on the other side of the chicken.
45Repeat spreading the sauce on the other side of the chicken.
46Cook over medium heat for 5 minutes, then flip again and repeat the process.
47Cook over medium heat for 5 minutes, then flip again and repeat the process.
48Cook over medium heat for 5 minutes, then flip again and repeat the process.
49Serve the chicken with the sauce on top.
50Serve the chicken with the sauce on top.
51Serve the chicken with the sauce on top.
Ingredients
1 large chicken breast
1 large chicken breast
1 large chicken breast
salt
salt
salt
black pepper
black pepper
black pepper
flour
flour
flour
2 eggs
2 eggs
2 eggs
to taste parsley
to taste parsley
to taste parsley
50 g Parmesan cheese
50 g Parmesan cheese
50 g Parmesan cheese
butter
butter
butter
olive oil
olive oil
olive oil
3 garlic cloves
3 garlic cloves
3 garlic cloves
0.5 cup white wine
0.5 cup white wine
0.5 cup white wine
0.5 cup chicken broth
0.5 cup chicken broth
0.5 cup chicken broth
2 garlic cloves
2 garlic cloves
2 garlic cloves
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
2 tbsp butter
2 tbsp butter
2 tbsp butter
to taste parsley
to taste parsley
to taste parsley
Equipment
kitchen malletbowlpanplate
Tips
Use a kitchen mallet to gently pound the chicken breast to break down the fibers and tenderize the meat.
Serve the chicken with the sauce on top.
This chicken recipe can be served with salads, pasta, or rice.