Wash and dry the chicken hearts. Put them to stew with a little oil, some water and a little wine, until very soft. Then leave them in a colander to drain any excess fluid. Make a thick mix of eggs, flour, salt and beer. Roll the chicken hearts in it and put them into highly preheated oil to fry evenly until they get a nice crust.
Drain the finished crumbed chicken hearts on a cooking grid. Serve with a slice of lemon, a little chopped parsley and freshly squeezed lemon juice.
Optionally, you can arrange the stewed hearts onto skewers, dip them in crumbing and the let the whole skewer fry.