Chicken Breast Coated with Cheese

In a medium-sized bowl, add the eggs, a pinch of salt, a pinch of black pepper and whisk very well until the eggs are fully dissolved.         

Add the crushed garlic, chopped parsley to taste, the grated Parmesan cheese and mix all the ingredients together again until combined.

Next, slice a chicken breast in half, lengthwise, cover it with plastic wrap and with a meat mallet, pound it well until softened and flattened.

Now, cut it into a circle shape using a small pot lid as a guide.

Coat this chicken in wheat flour, breading both sides well, then dip it into the egg mixture we prepared earlier. 

In a large skillet over medium to low heat, add a drizzle of vegetable oil. 

Add the breaded chicken, fry until both sides are golden brown and remove the chicken from the heat. 

In the same skillet, add the chicken broth, the crushed garlic, chopped parsley to taste, the juice of half a lime, the unsalted butter and stir everything very well until the butter completely melts.

Return the chicken to the skillet and baste it well. 

Cover the skillet and let it simmer for another 5 minutes.

Serve.