Steps

1. For the tomato sauce, finely chop 1 clove of garlic.
   🕒 00:16
2. Remove the skin from the chicken breast if desired.
   🕒 00:32
3. Divide the chicken breast into two pieces, following the direction of the grain as a guide.
   🕒 00:41
4. Slice the divided chicken breast thinly, about 1cm thick. [This is the key!] Slicing thinly increases the surface area, allowing it to cook quickly and absorb the egg batter easily.
   🕒 00:49
5. Spread the cut chicken breast on a cutting board and pound it tender with the back of a knife. Do the same on the other side. [This is the key!] Pounding the chicken breaks down the fibers, making it tender, and flattening it ensures even cooking.
   🕒 01:12
6. Pat the surface of the pounded chicken breast dry with paper towels. [This is the key!] If there's remaining moisture, the flavor can become bland or cause unwanted odors.
   🕒 01:44
7. In a pot, add minced garlic and olive oil, and sauté over low heat until fragrant. [This is the key!] Sautéing any longer will cause it to burn and become bitter.
   🕒 02:11
8. Add 200g of canned diced tomatoes to the pot with the sautéed garlic.
   🕒 02:27
9. Stir lightly and add 2 pinches of salt and 1/2 tsp of sugar.
   🕒 02:36
10. Simmer while stirring until the amount of tomatoes is reduced by about half. [This is the key!] Adding salt and sugar sharpens the flavor and makes it more delicious. The sauce is ready when it thickens to a point where it doesn't flow back immediately after moving a spatula.
    🕒 02:55
11. In a large bowl, add 10g of Parmesan cheese and 1 egg. Mix them together gradually to prevent lumps, incorporating them into the beaten egg. [This is the key!] To avoid lumps of cheese, mix them in little by little to combine with the beaten egg.
    🕒 03:20
12. Add 7-8 shakes of dried parsley to the egg mixture for color and mix lightly.
    🕒 03:55
13. Lightly coat the surface of the chicken breast with all-purpose flour. [This is the key!] Coating it thinly and evenly ensures the egg batter will adhere well.
    🕒 04:12
14. Heat a frying pan over medium-low heat and add oil.
    🕒 04:29
15. Gently place the chicken breast, coated in the egg mixture, into the frying pan. [This is the key!] The frying pan doesn't need to be scorching hot. Arrange them without overlapping to ensure even cooking.
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16. Cook for about 3 minutes. Once the egg batter has set, use chopsticks to separate any parts that are sticking.
    🕒 05:00
17. If necessary, add a little more oil.
    🕒 05:14
18. Once a nice golden brown color is achieved, flip the chicken breast. [This is the key!] Rushing to cook over high heat will dry out the chicken, making it tough. Cook it slowly. It's best to cook the side that will be facing up when plated first.
    🕒 05:20
19. Cook the other side for about 1.5 minutes until the inside is cooked through.
    🕒 05:38
20. Once cooked, the Chicken Piccata is complete.
    🕒 05:42