200 g white wine (or water with a splash of balsamic vinegar)
Salt
Pepper
Garlic cloves
Breading
Panko breadcrumbs
Grated pecorino or parmesan cheese
Fresh parsley and basil leaves
Pepper
Salt (optional)
Frying
Olive oil
Instructions
Marinate The Chicken
Pound chicken tenderloins to flatten them evenly.
Combine white wine (or water with a splash of balsamic vinegar), salt, pepper, and crushed garlic cloves in a bowl.
Submerge chicken in the marinade and refrigerate for 30 minutes to 1 hour.
Prepare The Breading
In a bowl, mix together panko breadcrumbs, grated pecorino or parmesan cheese, chopped parsley and basil leaves, pepper, and salt (if using).
Bread The Chicken
Remove chicken from the marinade and discard excess liquid.
Coat chicken in the breading mixture, pressing firmly to adhere.
Fry The Chicken
Heat olive oil in a large pan over medium-high heat.
Once the oil is hot, fry the breaded chicken until golden brown and cooked through, flipping halfway through.
Drain fried chicken on paper towels to remove excess oil. Optionally hold in a warm oven before serving to allow flavors to meld and the crust to crisp up further.
Serve with lemon wedges for squeezing over the top.