Food My Muse

0 First, slice the chicken breasts in half. Then, pound until desired level of thickness. I like them pretty thin.
1 Secondly, whisk the eggs, add in 1 tsp Aleppo pepper, parmesan, milk and some seasoned salt.
2 Then, season the flour as well with salt and pepper.
3 Preheat a pan on high for 2 minutes. Then, add plenty of olive oil and lower to medium high.
4 Pat dry the chicken breasts, dredge them in the flour and pass them through the egg wash.
5 Then, fry the chicken breasts on medium high until golden on both sides, about 2-3 minutes per side.
6 In another pan, preheat for 2 minutes as well. Add a bit of olive oil and the halved lemon wheels. Then, let them caramelize for about 2-3 minutes per side and remove.
7 On medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Then, let it simmer until reduced by half. Should be like 10 minutes.
8 Squeeze in juice of 1/2 lemon, add Aleppo pepper and herbs. Cook together for 1 more minute. Turn heat off, add the butter and emulsify.
9 Lastly, serve the chicken with the sauce, more chives, the charred lemons and black pepper.