Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound them to an even thickness, about 1/2 inch.

In one shallow dish, place the flour seasoned with salt and pepper. In another dish, whisk together the eggs and Parmesan cheese until smooth.

Coat each chicken breast in the seasoned flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess to drip off.

In a large skillet, heat the olive oil and half of the butter over medium heat.

Add the chicken breasts to the skillet in a single layer. Cook for about 4-5 minutes per side until golden brown.

Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits.

Allow the sauce to simmer for a few minutes until slightly reduced. Stir in the remaining butter until melted.

Return the chicken to the skillet, turning to coat it in the sauce. Cook for an additional minute to heat through.

Plate the chicken and garnish with fresh parsley. Serve with a side of pasta or vegetables.