Halve the chicken breasts lengthwise, then gently pound with a meat mallet for uniform thickness.

Combine the ingredients for the egg mixture in a bowl and whisk. In another bowl, mix the components for the parmesan mixture. Dip the chicken into the egg mixture, then coat it with the parmesan mixture, shaking off any excess from both bowls.

Heat enough oil in a large skillet to cover the bottom. When hot, add the chicken and cook for 4-5 minutes per side, until they're crisp, golden, and reach an internal temperature of 165˚F as measured by an Instant Read Thermometer. Lower the heat if browning occurs too quickly.

In a separate saucepan, melt butter and garlic, cooking until aromatic. Introduce chicken broth, lemon juice, and pepper to the saucepan. Let the sauce simmer for about 2 minutes. Pour this sauce over the cooked chicken, ensuring even coating. Optionally, adorn with lemon slices and finely chopped parsley for extra flair.