Remove the skin and slice diagonally. Sprinkle salt, pepper, and flour (makes them easy to coat). Sprinkle one side, then flip over and repeat the same on all.
Beat the eggs in a bowl. Add mayonnaise and mix with a whisk. After mixing it enough, add the ingredients marked ＊ and mix again. Coat the chicken in it.
Heat 1 tablespoon of olive oil and 5 g of butter, and fry 1/3 amount of the chicken over medium heat. You can fry the pieces of 1 chicken breast with a 26 cm pan.
When the surface looks whitish and the bottom side is browned, turn it over, and cook through. If you want to fry 3 chicken breasts, repeat two more times.
Refer to Recipe ID: 584084 for parsley storage tips. Thank to this recipe, I was able to use my batch of homegrown parsley.
Freeze the skins. When I have saved a good amount, I make Recipe ID: 829622.
Story Behind this Recipe
I made this because I wanted to expand my repertoire of recipes using budget-friendly chicken breast.
Although it's okay to use cake flour, try sprinkling bread flour on the chicken for a nice, light coat of batter. Please use cake flour as the ingredients of the batter, otherwise it's going to be sticky. In Step 3, add the flour ingredients after the egg and mayo are mixed together thoroughly to blend completely.