Steps

1. Carefully remove the tough tendons from the chicken tenderloins by trimming both ends.
   🕒 01:41
2. Cook the chicken tenderloins with the tendons removed while keeping their original shape.
   🕒 02:01
3. Prepare finely crushed breadcrumbs.
   🕒 02:36
4. In a bowl, whisk 2 whole eggs, then mix in 60g Parmesan cheese and 20g parsley.
   🕒 03:01
5. Lightly season the chicken tenderloins with salt and pepper (to taste) and dust with all-purpose flour (as needed).
   🕒 03:32
6. After dusting with flour, thoroughly coat the chicken tenderloins with the egg mixture, then coat with breadcrumbs.
   🕒 04:04
7. Heat a frying pan, add 70g butter and 2 cloves garlic, and fry the breaded chicken tenderloins. 【Key Tip!】 Cooking slowly with butter alone enhances sweetness and umami.
   🕒 05:31
8. Fry the chicken tenderloins until cooked through, browning them on all sides.
   🕒 05:52
9. After searing the surface, let the chicken cook through gently with residual heat.
   🕒 07:12
10. Transfer the cooked chicken tenderloins to paper towels to drain excess oil.
    🕒 08:00
11. Make the sauce. In a pot, add half of 20g butter and 1 clove equivalent of garlic, and heat until the garlic is fragrant.
    🕒 06:41
12. Once fragrant, add parsley (as needed) and 2 tbsp breadcrumbs, then add the remaining butter and melt.
    🕒 07:22
13. Arrange the drained chicken tenderloins on a plate and generously drizzle with the prepared green sauce.
    🕒 08:15
14. Garnish with watercress (as needed), if desired.
    🕒 09:00