Chicken Francese

Slice the chicken breasts in half and cover with plastic wrap. Pound the chicken with a mallet until it reaches your desired level of thickness. I like them pretty thin.
On a plate whisk the eggs, 1 tsp aleppo pepper, parmesan, milk and some seasoned salt.
On another plate, add flour and season it with salt and pepper.
Preheat a pan on high for 2 minutes. Add plenty of olive oil and lower to medium-high.
Pat dry the chicken breasts, dredge them in the flour and pass them through the egg wash.
Fry the chicken breasts on medium-high until golden on both sides, about 2-3 minutes per side.
In another pan, preheat for 2 minutes. Add a bit of olive oil and the halved lemon wheels. Let those caramelize for about 2-3 minutes per side and set aside.
Lower that pan to medium heat, add in the shallot and garlic. Deglaze with the wine and let it reduce by half. Add in chicken broth, lemon zest and soy sauce. Let that simmer until reduced by half, about 10 minutes.
Once that reduces, squeeze the juice of ½ lemon, add the remaining 1½ tsp Aleppo pepper, parsley and chives. Cook together for 1 more minute. Turn the heat off, add the butter and emulsify.
Serve the chicken topped with the sauce, more chives, charred lemons and black pepper.