Prepare the chicken

• Butterfly the chicken breast without cutting all the way through.
• Pound it thin and even with a mallet.

Make the cheesy breading

• Blend the panko until very fine and spread it on a plate.
• Mix in the grated Parmesan and the shredded Parmesan.

Beat the eggs

• Beat the eggs in a bowl until smooth.

Season and bread the chicken

• Season the chicken on both sides with kosher salt and cracked pepper.
• Coat it in the beaten egg on both sides and let the excess drip off.
• Press it into the Parmesan breading on both sides, adding extra and pressing well.

Pan-fry the chicken

• Heat olive oil and a few pats of butter in a pan over medium heat.
• Cook the chicken until golden and crispy, then flip and add another pat of butter.
• Brown on the second side.

Keep warm in the oven

• Transfer the chicken to a dish and keep it warm in a low oven.

Start the sauce

• In the same pan, add the shallot and garlic.
• Let them soften in the butter and oil.

Deglaze with wine

• Pour in the white wine and let it reduce until a spatula dragged through leaves a clean line.

Finish the cream sauce

• Add the cream and bring to a gentle simmer.
• Off the heat, swirl in a couple of pats of butter until emulsified and thickened.

Plate and serve

• Spoon the sauce onto plates and top with the chicken.
• Finish with a squeeze of fresh lemon juice.