Directions
- 1Crack two whole eggs in a bowl.
- 2Add a pinch of salt and pepper.
- 3Finely chop a handful of fresh parsley and add half of it to the eggs.
- 4Grate two tablespoons of parmesan cheese and add it to the egg mixture.
- 5Mix all ingredients until well combined.
- 6Butterfly cut two chicken breasts.
- 7Place the chicken between two sheets of cling film and flatten the thick part with a meat pounder.
- 8Coat both sides of the chicken breasts with flour, shaking off the excess.
- 9Dip the chicken breasts in the egg mixture, ensuring both sides are coated.
- 10Heat two tablespoons of olive oil and two tablespoons of butter in a frying pan.
- 11Add the chicken breasts to the pan and cook for four minutes on each side, until golden brown.
- 12Remove the chicken from the pan and set aside on a hot plate.
- 13Deglaze the pan with a cup of dry white wine.
- 14Add a cup of chicken stock and two minced cloves of garlic.
- 15Reduce the sauce until thickened.
- 16Add the remaining chopped parsley and a tablespoon of butter. Mix until melted.
- 17Return the chicken to the pan and coat it with the sauce.
Ingredients
- 2 Whole eggs
- 1 pinch Salt
- 1 pinch Pepper
- 1 handful Fresh parsley
- 2 tablespoons Parmesan cheese
- 2 Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Flour
- 1 cup Dry white wine
- 1 cup Chicken stock
- 2 cloves Garlic
- 1 Lemon
Equipment
frying panbowlknifegratermeat poundercling film
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