Set up a breading station with the egg and flour.

Cover the bottom of a large dutch oven or skillet with oil and heat.

Dip the sliced potatoes into the flour, then the egg. Reserve the leftover flour

Working in batches, fry the potatoes for 1 - 2 minutes on each side until golden brown. Carefully remove to a plate to avoid tearing the batter.

In the remaining oil, saute the onions and garlic until softened. Add the leftover flour and cook for a couple minutes.

Add the broth, white wine, parsley, salt and pepper. Allow to thicken slightly before returning the potatoes to the sauce.

Simmer for another 20 - 30 minutes until the potatoes are cooked through.