Begin by preparing your chicken breasts. Place one breast between two pieces of plastic wrap and gently pound to about ½ inch thickness using a meat mallet or rolling pin. Repeat for the remaining breasts.

In a shallow dish, mix together the all-purpose flour, salt, and pepper.

In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined.

Heat the olive oil in a large skillet over medium heat.

Dredge each chicken breast in the flour mixture, coating both sides. Shake off any excess flour, then dip into the egg mixture, ensuring full coverage.

Carefully place the coated chicken breasts in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches if your skillet is not large enough.

Once cooked, transfer the chicken breasts to a plate and cover to keep warm.

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

Stir in the butter until melted and well combined, forming a rich sauce.

Return the cooked chicken to the skillet, spoon some sauce over each piece, and cook for an additional minute to heat through.

Garnish with chopped parsley before serving. Serve with the remaining sauce over the chicken.