Put each chicken breast in plastic wrap or a plastic bag and pound with a mallet until it is about ¼ inch thick. Season each piece of chicken with salt on the front and back. Set up three bowls. In the first bowl add the flour. In the second bowl add the eggs. In the third bowl add the bread crumbs, parmesan cheese, italian parsley and a pinch of salt and pepper and mix well.
Dip the chicken into the flour and shake off any excess. Then place the chicken into the eggs until it is completely coated. Finally dip the chicken in the bread crumbs mixture.
In a large frying pan, add the oil and heat on medium high for about 2 minutes. Test the oil by flicking a little bit of flour into the oil. If it sizzles you are ready to add the chicken. Place the chicken in the oil and cook for 5-6 minutes, flipping halfway through, until golden brown on both sides and cooked thoroughly. Remove each piece of chicken to a paper-towel lined plate and season with a pinch of salt. Serve with lemon wedges (or ketchup for those that prefer).
1.In a large pan cook the butter until melted over medium heat.
2.Add the shallots and cook for 5 minutes until softened.
3.Mix in the flour and cook for a minute. Add the cream, a pinch of salt and pepper and cook for another 5 to 8 minutes until the sauce has thickened.
4.Stir in half the parmesan cheese and remove from heat.
5.Cook pasta until al dente and then mix with Alfredo sauce.
6.Serve with remaining parmesan cheese on top and garnish with Italian parsley.
Preheat pan lined with tinfoil on broil to 500 degreees until hot, maybe 5 minutes. Mix broccoli in bowl with vegetable oil, salt, pepper, little bit of sugar. Put on pan and cook for 12 minutes. Add balsalmic vinegar with a brush. Careful to add not too much sugar or balsamic vinegar.