Butterfly the chicken breast, using a long shark knife cut along the thicker part of the breast, place your hand on top and slice through the breast almost until the end, cutting parallel to your cutting board, then the breast like a book. Place this on some plastic wrap and cover with another piece of plastic wrap and pound this with the flat side of a meat tenderizer or the bottom of a heavy pot or pan (think cast iron). Just try to flatten the breast out a bit.

Using a bowl large enough for the chicken breasts, add the two eggs, salt and pepper to your liking and beat the eggs to mix. Add half of the parsley and the Parmesan cheese to the eggs, mix well.

Add the flour to a large plate.

Heat a large heavy pan on medium heat and add the olive oil and half the butter. Coat the chicken in flour, then dip in the egg mixture, and place in the hot pan, you may need to cook each one separately. Cook for about 4 minutes or until golden brown, then flip over and cook until the other side is golden brown. Remove the chicken to a plate.

Using the same pan on high heat, add the chicken stock, the minced garlic, squeeze the juice in from half a lemon, the rest of the parsley, and the rest of the butter. Cook this on high heat for 2 minutes to reduce the liquid just a bit. Turn to medium heat and return the chicken to the pan and continue to reduce the liquid to make a little thicker sauce. Serve with some sauce ladled over the chicken. I think a good potato salad would be excellent with this dish.