Prepare the chicken

• Slice each breast in half horizontally to create two thin cutlets.

• Lightly pound with a meat mallet until evenly thin, taking care not to tear the meat.

Make the marinade

• In a shallow bowl, whisk together the egg, white wine, garlic, salt, and pepper until smooth.

• Place the chicken cutlets into the mixture, turning to coat each piece well.

• Cover and chill for at least 15 minutes, or up to 3 hours, to enhance flavor.

Prepare the crumb coating

• In another shallow dish, mix breadcrumbs with Parmesan cheese.

Coat the chicken

• Remove chicken from the marinade one piece at a time, letting excess drip off.

• Press each cutlet firmly into the breadcrumb mixture, coating both sides evenly.

Fry to perfection

• Warm olive oil in a large frying pan over medium-high heat.

• Add cutlets in a single layer, cooking 3–4 minutes per side until golden brown and cooked through.

• Place fried cutlets on a paper towel-lined plate to absorb excess oil.

Serve immediately

• Enjoy hot with fresh lemon juice squeezed over the top for a burst of brightness