Directions
- 1Take a large chicken breast and do a butterfly cut. Slice it in half, but don't separate into two pieces.
- 2Cover the chicken with plastic wrap and gently pound the meat to break down the fibers.
- 3Discard the plastic wrap and season the chicken with a generous amount of salt and black pepper.
- 4In a bowl, add flour and set aside. In another bowl, add two eggs, a little parsley, 50 grams of parmesan cheese, and mix well.
- 5Spread the chicken with flour, then coat it with the seasoned eggs, and set aside.
- 6Heat a pan with butter and olive oil and sauté three garlic cloves.
- 7Add the chicken to the pan and fry well on one side, then flip and repeat the process on the other side.
- 8Set the fried chicken aside on a plate.
- 9In the same pan, add 1/2 cup of white wine and 1/2 cup of chicken broth, two more garlic cloves, and cook until the sauce thickens.
- 10Add the juice of half a lemon, one tablespoon of butter, another tablespoon of butter, and parsley to the sauce. Mix well.
- 11Add the fried chicken to the sauce, spread it over the meat, flip, and repeat the process on the other side.
- 12Cook over medium heat for five minutes. After this time, flip again and repeat the process.
- 13Serve the dish with the sauce on top.
Ingredients
- 1 large chicken breast
- 1 generous amount salt
- 1 generous amount black pepper
- 1 bowl flour
- 2 eggs
- 1 little parsley
- 50 grams parmesan cheese
- 1 tablespoon butter
- 1 amount olive oil
- 3 garlic cloves
- 0.5 cup white wine
- 0.5 cup chicken broth
- 2 garlic cloves
- 0.5 lemon
- 2 tablespoons butter
- 1 amount parsley
Equipment
knifekitchen malletplastic wrapbowlbaking dishfrying panwooden spoonforklemon juicer
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