Step 1
Crack the eggs into a large dish. Season with salt and pepper, lightly beat.

Step 2
Finely chop the parsley, keeping some for garnish. Add half to the egg mixture.

Step 3
Grate the Parmesan cheese finely, add to the egg mixture. Mix well and set aside.

Step 4
Remove chicken skin (if any) and butterfly cut the breasts. Flatten the thicker side using cling film and a meat mallet.

Step 5
Prepare white wine and chicken stock.

Step 6
Spread the plain flour on a plate.

Step 7
Peel and press garlic or chop finely.

Step 8
In a frying pan over moderate heat, add olive oil and half of the butter.

Step 9
Coat chicken in flour, shake off excess.

Step 10
Dip chicken in egg wash, ensuring full coverage. Place in hot oil.

Step 11
Cook chicken for approximately 4 minutes on each side, until browned. Transfer to a plate and rest.

Step 12
In the same pan over high heat, add white wine, chicken stock, crushed garlic, and lemon juice. Reduce for 2 minutes.

Step 13
Add remaining parsley and butter. Mix until butter is melted over low heat.

Step 14
Return chicken to the sauce, heating for no more than 30 seconds.

Step 15
Serve chicken on warm plates, garnished with parsley sprigs. Enjoy your Chicken Francese!