Step 1:
In a large dish, crack the eggs, season with salt and pepper, and lightly beat.

Step 2:
Add half of the chopped parsley to the egg mixture, reserving the rest for garnish.

Step 3:
Grate the Parmesan and mix it into the egg mixture. Set aside.

Step 4:
Prepare the chicken by butterflying the breasts and flattening the thicker side with a meat mallet under cling film.

Step 5:
Spread flour on a plate for dredging, and prepare white wine and chicken stock.

Step 6:
In a skillet over moderate heat, add olive oil and 2 tablespoons of butter.

Step 7:
Coat each chicken breast in flour, shaking off the excess, then dip it into the egg wash to coat fully.

Step 8:
Place the chicken in the skillet and cook for about 4 minutes per side, until golden brown. Transfer to a plate to rest.

Step 9:
In the same pan over high heat, add the white wine, chicken stock, garlic, and lemon juice. Let it reduce for 2 minutes.

Step 10:
Add the remaining parsley and butter, stirring on low heat until the butter melts.

Step 11:
Return the chicken to the pan for 30 seconds to heat through.

Step 12:
Serve on warm plates, garnishing with parsley sprigs.