Directions

1. 1

   Place the chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy skillet, pound the chicken until it is approximately 1/4 inch thick. Season both sides generously with salt and white pepper.

2. 2

   In a shallow bowl, combine the flour with a pinch each of salt and white pepper. In another shallow bowl, beat the egg with a splash of water. In a third shallow bowl, combine the grated Parmesan cheese with a pinch of salt and pepper.

3. 3

   Working with one piece of chicken at a time, dredge it in the seasoned flour, shaking off excess. Dip into the beaten egg, coating both sides, then press gently into the Parmesan mixture, ensuring an even coating on both sides.

4. 4

   Heat the canola oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken into the hot oil and fry for 3–4 minutes per side, until the coating is golden brown and the internal temperature reaches 165°F. Transfer to a plate lined with paper towels.

5. 5

   Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add 2 tablespoons of the butter and let it melt over medium heat. Stir in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.

6. 6

   Bring the sauce to a simmer and let it reduce by about half, approximately 5–7 minutes. This concentrates the flavors and reduces the alcohol.

7. 7

   Remove the skillet from heat. Stir in the remaining 2.5 tablespoons of butter until melted, then pour in the heavy cream and stir until smooth and combined.

8. 8

   Return the skillet to low heat and warm the sauce gently—do not boil. Place the fried chicken breasts back into the skillet, spooning the sauce over them. Warm through for 1–2 minutes.

9. 9

   Transfer the chicken to serving plates and drizzle with the sauce. Garnish with fresh chopped parsley and serve immediately.