Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking.

Season the flour with salt and pepper in a shallow bowl. In another bowl, beat the eggs and mix in the grated Parmesan cheese.

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

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts in batches, making sure not to overcrowd the pan.

Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Use tongs to flip the chicken carefully.

Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in the butter, one piece at a time, until melted and the sauce is slightly thickened. This creates a rich, velvety texture.

Return the cooked chicken to the skillet, spooning the sauce over the top to coat. Heat for another minute.

Garnish with chopped parsley before serving. Serve hot with pasta or rice to soak up the delicious sauce.