Pound the chicken breasts to about 1/4-inch thickness. In one bowl, mix together egg substitute, 2 tablespoons of chicken broth, 2 tablespoons of lemon juice, garlic, and hot pepper sauce. In a separate bowl, combine the flour, Parmesan, parsley, and salt. Coat the chicken in the flour mixture, dip it in the egg mixture, and coat again in the flour mixture.

Heat 1 1/2 teaspoons of oil in a nonstick skillet. Brown 4 chicken breasts for 3-5 minutes per side until fully cooked. Set aside and repeat the process with the remaining chicken and oil, keeping the cooked chicken warm.

Using the same skillet, melt butter, then add the remaining chicken broth and lemon juice. Boil until the sauce reduces by about a quarter, then pour it over the chicken.