1-First, slice the 1 1/2 lb chicken breasts in half lengthwise and lightly beat them to an even thickness for uniform cooking.

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

3-In another bowl, combine the Parmesan breading mixture with 1 cup grated Parmesan cheese and 3 tablespoons flour.

4-Dipping and Cooking the Chicken: Dip each piece of chicken into the egg mixture, then dredge it in the Parmesan mixture, shaking off any excess. Heat 1 tablespoon oil in a large non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until it’s golden brown and reaches an internal temperature of 165°F (74°C). Adjust the heat as needed to prevent over-browning, ensuring a crispy crust every time.

5-Making the Lemon Butter Sauce: While the chicken rests, melt 8 tablespoons unsalted butter in another pan with 2 cloves minced garlic until fragrant. Add 1/4 cup chicken broth, 1/4 cup lemon juice, and 1/4 teaspoon ground black pepper, then cook for about 2 minutes to blend the flavors. Pour the sauce over the cooked chicken, turning the pieces to coat them evenly, and garnish with 1 tablespoon parsley and slices from 1/2 lemon if desired.