I think that when it comes to chicken meat, the breast is the cut I like less. It tends to easily get dry and become tasteless. However, with just a trick or two, you will be able to create a very juicy dish that can look and taste almost gourmet.

We developed this plate, starting from a classic French recipe to which we brought a little bit of our personality and preferences. This being said, here is what you have to do in order to obtain one of the most delicious chicken breasts you've ever tried.

• Cut the breast into thin slices. You should cut each breast into at least 2 pieces.
• Take each piece of meat to a chopping board and put a plastic foil on them. With a meat mallet, start to gently hit the meat. Please don't skip this step because you really need to tenderize the chicken breast. If you don't have a meat mallet, you can use a rolling pin or an empty wine bottle.
• After you finish tenderizing the meat, take the plastic wrap up and season the chicken with salt, black pepper, and sweet paprika.
• Put the egg in a bowl and whisk it for a minute or so. Season it as you like and add the chopped parsley to it.
• Put a pan on medium heat. Pour the olive oil and the butter in. You want to combine these two ingredients and not use only one because you need to have a higher burning point and at the same time that amazing buttery taste.
• Cover the meat in all-purpose flour and cover it with egg. Put the meat pieces in the pan and let them roast for 4 minutes on each side or until they are fully cooked. Remember that you don't want your chicken to be raw.

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• While the meat is cooking, you can focus on the mushroom sauce.
• You can use fresh or frozen porcini mushrooms. The only idea is that you have to cut them into bigger chunks. You want to have texture in your bites.
• Take another pan and put the butter in. Thinly cut the onion and the garlic and add them to the butter party. Let them golden for a few minutes before you pour in the mushrooms.
• Pour in the wine and put a lid on.
• Take the heat to medium and let it simmer for 2-3 minutes.

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• When everything is ready, put the meat pieces on a plate and top them with the sauce.

If you look for traditional breaded cutlets, you will discover that more or less the same recipe has a different name depending on the country you are looking at.

Schnitzel in Austria and Germany, cotoletta alla milanese in Italy, filete empanado in Spain, escalope in France, katsu in Japan and so on. The idea is that variations of this dish are around since forever, and they all require coating a piece of meat cut in flour, eggs, and breadcrumb and then fry it or bake it (if you want to fool yourself into thinking that you eat healthier).

However, French people tend to leave the breadcrumbs out of the picture and only use flour and eggs. Now, if you take this idea and combine it with butter and not just oil, you will end up with a juicy and tender, not to mention delicious piece of meat.

* If you really want to make this recipe shine, serve it with some mashed potatoes. But please, for the sake of your taste buds, please make it indecently buttery.