Serves 1
Directions
- 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.
- 2Cover 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.
- 3Discard the plastic wrap and season the chicken with a generous amount of salt and black pepper.
- 4In another bowl, add flour and set aside.
- 5In another bowl, add two eggs, a little parsley to taste and 50 gram of Parmesan cheese. Mix everything really well.
- 6Spread the chicken with flour, coating it all over.
- 7Then, coat the chicken with the seasoned eggs.
- 8To cook, heat a pan with butter and olive oil.
- 9Sauté three garlic cloves in the pan.
- 10Once the kitchen starts to smell amazing, add the chicken to the pan.
- 11Fry well on one side very carefully and then flip and repeat the process on the other side.
- 12After frying the chicken well, take it out of the pan and set aside on a plate.
- 13In the same pan, add half a cup of white wine, half a cup of chicken broth, and two garlic cloves.
- 14Cook until the sauce thickens and is more consistent.
- 15Add the juice of half of a lemon to enhance the flavor.
- 16After adding the juice, add 1 tbsp of butter.
- 17Then add another tablespoon of butter to really boost the flavor and some parsley to taste.
- 18Stir and mix everything really well.
- 19Add the fried chicken into the sauce.
- 20Spread the sauce all over the meat.
- 21Repeat the process on the other side of the chicken.
- 22Cook over medium heat for 5 minutes.
- 23After this time, flip again and repeat the process.
- 24Serve the chicken with the sauce on top.
Ingredients
- 1 unit large chicken breast
- generous amount salt
- black pepper
- flour
- 2 units eggs
- to taste parsley
- 50 gram Parmesan cheese
- butter
- olive oil
- 3 units garlic cloves
- 0.5 cup white wine
- 0.5 cup chicken broth
- 2 units garlic cloves
- 0.5 unit lemon juice
- 1 tablespoon butter
- 1 tablespoon butter
- 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.
- Cook over medium heat for 5 minutes.
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