1- Open the chicken in the shape of a book, then pound the chicken slightly until it is thin using a meat pestle. Season with salt and pepper.
2. Mix the flour, salt, and pepper together in a dish. In another bowl, beat the eggs with water, and in a third bowl, mix the bread crumbs with grated Parmesan cheese and thyme.
3. Coat the chicken breast on both sides with flour, then dip it on both sides in the egg mixture, then coat it in the breadcrumb mixture on both sides, pressing gently on the chicken. Leave in the refrigerator until use.
4. To make the sauce: Melt the butter in a pot over medium heat, then sauté the garlic, add the flour and stir, then add the milk, stirring constantly for 3-5 minutes or until the mixture becomes thick and without lumps. Season the sauce with salt and pepper, add Parmesan and stir.
5. Fry the chicken in hot oil until cooked. Served with sauce garnished with parsley.
