Gently tenderize the chicken steaks, having divided the breasts in 2. Rub them with salt, black pepper and white pepper, chopped parsley and pour beer over them. Allow them to get seasoned for 30 minutes, then leave them for 1 hour in a colander to drain.
Roll the chicken steaks in flour, beaten egg and breadcrumbs and fry them in preheated oil evenly. You can roll them in just breadcrumbs and flour if you like. Serve garnished with vegetables and a slice of lemon.