1-Getting Started with Prep Work: Cut the chicken breasts in half lengthwise and pound them with a meat mallet or rolling pin to an even thickness. In one bowl, whisk together 2 large eggs, 1 minced garlic clove, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. In another bowl, combine 1 cup grated Parmesan cheese and 3 tablespoons flour.

2-Cooking the Chicken: Dip each piece of chicken first into the egg mixture, then dredge in the Parmesan mixture, allowing any excess to fall off. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. If the chicken is browning too quickly, reduce the heat to medium-low to finish cooking.

3-Making the Lemon Butter Sauce: For the sauce, melt 8 tablespoons unsalted butter with 2 minced garlic cloves in a separate pan until fragrant. Whisk in 1/4 cup chicken broth, 1/4 cup fresh lemon juice, and 1/4 teaspoon ground black pepper. Cook for about 2 minutes, then pour over the cooked chicken, turning the pieces to coat evenly. Garnish with 1/2 lemon slices and 1 tablespoon parsley if desired.