1Start the recipe by taking a large chicken breast and doing a butterfly cut. Slice the chicken breast in half, but don't separate it into two pieces. The thickness should be about one to two fingers.
2Start the recipe by taking a large chicken breast and doing a butterfly cut. Slice the chicken breast in half, but don't separate it into two pieces. The thickness should be about one to two fingers.
3Start the recipe by taking a large chicken breast and doing a butterfly cut. Slice the chicken breast in half, but don't separate it into two pieces. The thickness should be about one to two fingers.
4Cover the chicken with plastic wrap, placing a sheet of plastic over it and then use a kitchen mallet to gently pound the meat to break down the fibers, tenderizing it.
5Cover the chicken with plastic wrap, placing a sheet of plastic over it and then use a kitchen mallet to gently pound the meat to break down the fibers, tenderizing it.
6Cover the chicken with plastic wrap, placing a sheet of plastic over it and then use a kitchen mallet to gently pound the meat to break down the fibers, tenderizing it.
7Discard the plastic wrap and season the chicken with a generous amount of salt and black pepper.
8Discard the plastic wrap and season the chicken with a generous amount of salt and black pepper.
9Discard the plastic wrap and season the chicken with a generous amount of salt and black pepper.
10In another bowl, add flour and set aside.
11In another bowl, add flour and set aside.
12In another bowl, add flour and set aside.
13In another bowl, add two eggs, a little parsley to taste and 50 gram of Parmesan cheese. Mix everything really well.
14In another bowl, add two eggs, a little parsley to taste and 50 gram of Parmesan cheese. Mix everything really well.
15In another bowl, add two eggs, a little parsley to taste and 50 gram of Parmesan cheese. Mix everything really well.
16Spread the chicken with flour, coating it all over.
17Spread the chicken with flour, coating it all over.
18Spread the chicken with flour, coating it all over.
19Then, coat the chicken with the seasoned eggs.
20Then, coat the chicken with the seasoned eggs.
21Then, coat the chicken with the seasoned eggs.
22To cook, heat a pan with butter and olive oil.
23To cook, heat a pan with butter and olive oil.
24To cook, heat a pan with butter and olive oil.
25Sauté three garlic cloves in the pan.
26Sauté three garlic cloves in the pan.
27Sauté three garlic cloves in the pan.
28Once the kitchen starts to smell amazing, add the chicken to the pan.
29Once the kitchen starts to smell amazing, add the chicken to the pan.
30Once the kitchen starts to smell amazing, add the chicken to the pan.
31Fry well on one side very carefully and then flip and repeat the process on the other side.
32Fry well on one side very carefully and then flip and repeat the process on the other side.
33Fry well on one side very carefully and then flip and repeat the process on the other side.
34After frying the chicken well, take it out of the pan and set aside on a plate.
35After frying the chicken well, take it out of the pan and set aside on a plate.
36After frying the chicken well, take it out of the pan and set aside on a plate.
37In the same pan, add half a cup of white wine, half a cup of chicken broth, and two garlic cloves.
38In the same pan, add half a cup of white wine, half a cup of chicken broth, and two garlic cloves.
39In the same pan, add half a cup of white wine, half a cup of chicken broth, and two garlic cloves.
40Cook until the sauce thickens and is more consistent.
41Cook until the sauce thickens and is more consistent.
42Cook until the sauce thickens and is more consistent.
43Add the juice of half of a lemon to enhance the flavor.
44Add the juice of half of a lemon to enhance the flavor.
45Add the juice of half of a lemon to enhance the flavor.
46After adding the juice, add 1 tbsp of butter.
47After adding the juice, add 1 tbsp of butter.
48After adding the juice, add 1 tbsp of butter.
49Then add another tablespoon of butter to really boost the flavor and some parsley to taste.
50Then add another tablespoon of butter to really boost the flavor and some parsley to taste.
51Then add another tablespoon of butter to really boost the flavor and some parsley to taste.
52Stir and mix everything really well.
53Stir and mix everything really well.
54Stir and mix everything really well.
55Add the fried chicken into the sauce.
56Add the fried chicken into the sauce.
57Add the fried chicken into the sauce.
58Spread the sauce all over the meat.
59Spread the sauce all over the meat.
60Spread the sauce all over the meat.
61Repeat the process on the other side of the chicken.
62Repeat the process on the other side of the chicken.
63Repeat the process on the other side of the chicken.
64Cook over medium heat for 5 minutes.
65Cook over medium heat for 5 minutes.
66Cook over medium heat for 5 minutes.
67After this time, flip again and repeat the process.
68After this time, flip again and repeat the process.
69After this time, flip again and repeat the process.
70Serve the chicken with the sauce on top.
71Serve the chicken with the sauce on top.
72Serve the chicken with the sauce on top.
Ingredients
1 unit large chicken breast
1 unit large chicken breast
1 unit large chicken breast
generous amount salt
generous amount salt
generous amount salt
black pepper
black pepper
black pepper
flour
flour
flour
2 units eggs
2 units eggs
2 units eggs
to taste parsley
to taste parsley
to taste parsley
50 gram Parmesan cheese
50 gram Parmesan cheese
50 gram Parmesan cheese
butter
butter
butter
olive oil
olive oil
olive oil
3 units garlic cloves
3 units garlic cloves
3 units 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 units garlic cloves
2 units garlic cloves
2 units garlic cloves
0.5 unit lemon juice
0.5 unit lemon juice
0.5 unit lemon juice
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
1 tablespoon butter
to taste parsley
to taste parsley
to taste parsley
Equipment
plastic wrapkitchen malletbowlpan
Tips
Pound the chicken meat gently with a kitchen mallet to break down the fibers and tenderize it.