The set of products is simple and simple.If the breasts are small, then two eggs will be enough. For large ones, it is better to take three.
Break the eggs into a large, flat dish (where the breast will fit). Season with salt, pepper, and mix.
Finely chop the parsley. Add half to the eggs. Grate the parmesan in the same place.
Cut the chicken breast lengthwise (not to the end), open it like a butterfly. Lightly beat off.
Melt 2 tablespoons of butter, add olive oil.
Pour the flour into a plate, roll the chicken in it on both sides.
Then roll in the egg mixture.
Put in a frying pan and cook for about 4 minutes or until tender.
On each side.
Once the chicken is ready, add the white wine to the same pan (caution, alcohol may ignite), chicken broth, garlic, and squeeze half a lemon. Leave for two minutes on high heat.
Then, add the remaining parsley and 2 tablespoons of butter. Stir until the butter melts.
Return the chicken to the sauce and heat for 30 seconds.