Preheat the oven to 180'c.
Break the eggs into a bowl and whisk together. Dice the butter. Pick and finely chop the parsley leaves. Peel and finely dice the garlic.
Place the flour in one container, the eggs into a second and the breadcrumbs into a third.
Place the chicken between two sheets of cling film and flatten with a rolling pin. Season with salt and pepper and then coat in flour. Dip the chicken into the beaten eggs and then coat with breadcrumbs.
Heat a frying pan and add a splash of sunflower oil. Add the chicken to the pan and cook until golden brown. Turn over, allow the other side to colour and then transfer to the oven and cook for 5 to 7 minutes. Once cooked, cut each chicken breast into strips.
Heat a saucepan and add a splash of olive oil. Add the garlic and cook until golden brown. Add the diced butter bit by bit and melt down. Stir the parsley and chicken strips into the sauce.
Whilst preparing the sauce, cook the fresh tagliatelle in boiling water for 3-4 minutes until tender. Drain, season with salt and pepper and stir in a little olive oil.
Serve the tagliatelle with the chicken and the sauce. Finish with a generous sprinkling of parmesan.
«If using dried tagliatelle, adjust the cooking time accordingly.»