1-First: cut the chicken breasts in half lengthwise and lightly pound them until even in thickness. This helps them cook uniformly and stay tender.

2-Next: whisk together the egg mixture: 2 large eggs, 1 minced garlic clove, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a bowl.

3-Then: for the breading, combine 1 cup grated Parmesan cheese with 3 tablespoons flour in another bowl. Dip each chicken piece first into the egg mixture, making sure it’s fully coated, then press it into the Parmesan mixture, shaking off any excess for an even layer.

4-Cooking and Saucing Steps:
1. Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
2. Cook the chicken for 4-5 minutes per side until the crust turns golden brown and the internal temperature reaches 165°F. Keep an eye on the heat to avoid over-browning the crust.
3. For the lemon butter sauce, melt 8 tablespoons unsalted butter in a saucepan and sauté 2 minced garlic cloves until fragrant.
4. Add 1/4 cup chicken broth, 1/4 cup lemon juice, and 1/4 teaspoon ground black pepper, then cook for about 2 minutes over medium heat.
5. Pour the sauce over the cooked chicken and turn the pieces to coat them evenly.
6. Finally, garnish with 1 tablespoon chopped parsley and 1/2 lemon sliced for serving, if desired.