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1
Sprinkle a small amount of water on a large sheet of plastic wrap.
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2
Place half of the chicken slices on top of the plastic and sprinkle again with water.
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3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
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4
Repeat with the remaining chicken.
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5
Beat the eggs with the cheese in a large bowl to blend.
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6
Mix the flour with the salt and pepper in a shallow pie plate.
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7
Place the chicken in the flour and turn to coat on all sides.
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8
Dip into the egg mixture and lift to let the excess drip off.
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9
Return to the flour and turn again to coat on all sides.
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10
Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
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11
Working in batches, dip the chicken 1 last time in the egg mixture and add to the hot skillet.
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12
Cook until golden brown, 2 to 3 minutes per side.
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13
Transfer to a large platter, cover loosely with foil, and continue with the remaining scaloppine.
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14
Add the remaining tablespoon of oil, if needed.
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15
Heat about 2 inches vegetable oil in a small deep saucepan over medium-high heat until a deep-fat thermometer registers 350 degrees F. Working in batches, add the herbs, patted very dry, a small handful at a time and fry until crisp, about 10 seconds.
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16
They will bubble up furiously.
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17
Drain on paper towels and sprinkle with salt.
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18
Add the butter, lemon juice, and chopped parsley to the skillet and heat until bubbling.
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19
Season with salt and pepper.
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20
Spoon a small amount of the sauce over each piece of chicken, top with the fried herbs, and serve at once.
