Begin by halving the boneless, skinless chicken breasts to create thinner pieces. Pound each piece to ¼-inch thickness and season with kosher salt and coarse white pepper.

Create a dredging station with three bowls: one with all-purpose flour, one with beaten eggs, and one with the breadcrumb mix.

Dredge each chicken piece in flour, dip in eggs, then roll in the breadcrumb mixture. Set aside.

Heat a mix of butter and olive oil in a skillet over medium-high heat. Fry the chicken for 3–5 minutes on each side until golden brown.

In a saucepan, melt butter over medium heat. Add shallots and garlic, sauté for 2–3 minutes. Then, add wine and simmer until reduced by half.

Stir in heavy cream, simmer for 3–4 minutes. Remove from heat and gradually whisk in cold butter for a silky emulsion.

Serve the fried chicken topped with garlic butter sauce and garnished with fresh parsley.