• 2 chicken breasts
  • Half cup plain flour
  • 2 eggs- slightly beaten
  • 1 handful of fresh parsley
  • 50g – 2oz Parmesan cheese/Ramona Blend
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 garlic cloves
  • 4 tbs olive oil
  • 4 tbs butter
  • Salt and pepper


  1. Remove chicken skin, then butterfly cut your breast. (Hold a long shark knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board,¬†and open the breast like a book) If for any reason it doesn’t work, it doesn’t matter throw it in the egg wash and keep going.
  2. Crack the eggs into a dish large enough to fit chicken breast.
  3. Season eggs with salt and pepper, give them a light beat.
  4. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
  5. Grate all the Parmesan cheese and add to egg-wash, mix well.
  6. Add the plain flour to a plate.
  7. To a frying pan on moderate heat, add the olive oil and half the butter and garlic.
  8. Coat the chicken in the flour, shake off any excess flour.
  9. Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
  10. Cook for approx 4 minutes each side (depending on thickness).
  11. Flip over once brown and cook the other side.
  12. Transfer chicken to a hot plate and rest.
  13. Get your wine and chicken stock portions ready. To the same frying pan on full heat, add the white wine and chicken stock, then put the bird back in the skillet, tosh once and put a lid on it and turn down the heat to low and let it cook for about 15-20 min. I served mine on Egg Noodles with Buttered French Bread.
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