Chicken parmesan chicken fingers

Cover the chicken tenderloins with plastic and pound them flat with a spiked meat mallet, both sides, so the meat is broken up.

Bash the garlic and put it in a bowl with the chicken.

Pour in just enough white wine to submerge everything, 200 g.

Salt the wine at 5% of its weight for a quick brine, add a little pepper, stir to start the salt dissolving.

Refrigerate half an hour, an hour even better.

Mix panko with grated Pecorino or Parmesan (equal parts by volume for adults, less cheese for kids), a whole lot of pepper, a tiny pinch of salt and torn fresh parsley and basil; toss to combine.

Drain the marinade off at the sink, pick out the garlic pieces and squeeze out the juice; dab with paper towels if wanted, but leave some moisture for a thick crust.

Heat the biggest pan over two burners with a good layer of olive oil.

Toss the chicken with just enough cornstarch to barely coat it.

Let only the egg white dribble in and toss to coat.

Bread thickly in the panko mixture, letting pieces break up.

Add the chicken when the oil seems too hot, since a full pan drops the temperature fast; fry, levering stuck pieces with a metal spatula, flipping with tongs, until crisp. When in doubt, overcook.

Drain on a foil-lined sheet pan.

Hold in a warm oven for a while before serving; sprinkle extra salt to taste and squeeze lemon over.